Chicken Alfredo

 Chicken Alfredo

In a saucepan, melt 1 cube of butter.

Add 1 chopped red pepper and cook for 2 minutes. 

Add 1-3 tsp. Minced garlic (fresh or from jar) and cook for one minute 

so it browns but doesn’t burn. 

Add ⅓ c. white flour to the butter and veggies to make a roux 

(letting the flour absorb the butter).

Wisk in 3 cups chicken broth. The liquid should thicken in a few minutes.

When smooth, add 1 brick (8 oz.) of cream cheese.

Stir until smooth.

Add 8-12 oz. parmesan cheese

Serve over cooked thin spaghetti or fettuccine noodles, sprinkled with parsley.