EGG NOODLES AND ALFREDO SAUCE RECIPES

Steps:

• Cook noodles according to package directions; drain. Cover and keep warm.
• Meanwhile, in a large frying pan add oil, diced green pepper and onion and a can of chicken drained, cook until green pepper and onion is tender.
• Add Alfredo Sauce and stir in peas. Add diced tomatoes and 4 tablespoons parmesan cheese and salt and pepper.
• SERVE NOODLES ON PLATE AND TOP WITH YOUR CHICKEN AND ALFREDO SAUCE. ADD MORE PARMESAN CHEESE IF DESIRED. SPRINKLE WITH PARSLEY. ENJOY.....

Steps:

• Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
• Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
• Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
• In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
• Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
• Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.