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Alfredo (Sauce) LC-5.3/s(2) Categories: none 4 tbs butter 1/2 cup cream, heavy 6 tbs Parmesan 1 tbs flour 1 dash salt and pepper; to taste Alfredo is NOT just a pasta sauce. I use this recipe to serve over baked chicken. It's also very good when using leftover chicken breast and broccoli florets. Just throw the chicken and broccoli into the sauce and heat! Combine ingredients in saucepan, cook and stir (DO NOT BOIL) until it looks and feels like Alfredo sauce. Per Serving: (1/2 recipe) Protein: 8.1g Carbs: 4.2g Dietary Fiber: 0.1g NYC Nutrition Analysis (per serving or yield unit): water=42.91 g; calories=510.1; protein=9.67 g; total fat=50.88 g; carbohydrate=5.4 g; dietary fiber=0.12 g; ash=2.22 g; calcium=304.4 mg; phosphorus=199.6 mg; iron=0.44 mg; sodium=683.6 mg; potassium=77.52 mg; magnesium=15.27 mg; zinc=0.78 mg; copper=0.02 mg; manganese=0.03 mg; vitamin A=1881 IU; vitamin E=0.98 mg ATE; thiamin=0.05 mg; riboflavin=0.17 mg; niacin=0.33 mg; pantothenic acid=0.3 mg; vitamin B6=0.04 mg; folate=10.59 ug; vitamin B12=0.41 ug; vitamin C=0.35 mg; saturated fat=31.73 g; monounsaturated fat=14.7 g; polyunsaturated fat=1.82 g; cholesterol=159.1 mg; selenium=6.82 ug; refuse=0.%; %cal as carb:prot:fat=4:7:88; WW Pts=14.42; (complete analysis) Contributor: Brenda Laughlin Yield: 2 servings

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