Sunday Splurge... On Hand Alfredo

So... in just 2 weeks, you should already be sensing a pattern... When we splurge on a calorie-rich meal, it tends to involve lots of cheesy, creamy sauces and wine....

I hadn't actually planned on a splurge this weekend, but when I asked my uber-stressed out hubby what he wanted for dinner, he requested pasta and Alfredo sauce... so I figured why not? The problem was, I did not have cream cheese or heavy cream (my two usual bases for Alfredo recipes) on hand, so I began a search for a recipe that didn't call for either. I ended up discovering a fabulous new sauce recipe that is destined to become a new favorite (I like it better than last week's, so that ought to tell you something!) The best part is, I made the whole thing with ingredients that I almost always have on hand in my fridge.

4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup chicken broth
1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)
1/2 cup Parmesano Reggiano cheese (or plain Parmesan)
3 tablespoons fresh or 1-2 tablespoons dried parsley
4-5 cloves garlic, minced
1/4 cup white wine
salt and pepper

Melt butter and add flour. Cook for 2-3 minutes, stirring constantly to cook flour. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth.

Pour over pasta (with chicken, shrimp, or pancetta if desired).

Additional cheese can be added to the topping, if desired. Bake in oven until cheese is golden brown.