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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Karen K. Danielson, RNCEN, Grove City
Primary category: Entrees


3 c chicken broth, canned or homemade
1 c evaporated skim milk
1 c yogurt cheese
5 TBS cornstarch
1/3 c freshly grated parmesan cheese
Salt and pepper to taste


Combine the broth and milk in a saucepan and cook over medium heat, stirring frequently.

Meanwhile, combine yogurt cheese and cornstarch, mixing into a smooth paste. Add a little skim milk, if necessary to make mixing easier.

Remove about 1/2 cup of the milk and broth mixture and combine with the yogurt cheese, tempering the yogurt cheese so it does not separate when adding to the hot milk and broth. Add the tempered yogurt cheese to the remainder of the broth and milk in the saucepan and whisk until smooth.

Cook, stirring constantly until thick and bubbly. Do not boil, or again the sauce will separate.

Stir in the 1/3 cup of parmesan cheese and stir until melted and smooth. Add salt and pepper to taste.

Add your favorite cooked vegetables, chicken or seafood (or a combination of all three) and serve over linguine or the pasta of your choice.


Heart-Healthy Alfredo Sauce - NOTES

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Heart-Healthy Alfredo Sauce - REVIEWS



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