I don’t know about you, but I love alfredo. Something about cheese meets cream meets noodle that I just can’t resist. I try to save it for special meals because, well, it’s cream meets cheese meets noodle. While my taste buds revel in the culinary delight, but thighs don’t carry the same love for the delightful delicacy.
So in order to provide myself a sufficient enough reason to indulge in a helping of the noodley goodness, I decided to go all out for Sunday dinner this past weekend. I made a tarragon lemon roast chicken (recipe to come in the near future), homemade whole wheat rolls (recipe to also come in the near future), fresh asparagus, and some homemade spinach noodles to accompany my alfredo sauce. And holy moly, my dogs were barking, my back was squawking, and my children were under appreciated, but my dinner was amazing and I relished every. single. bite.
So I’m guessing that you’re interested to know how you can achieve the same bliss in your house. Believe it or not, it’s not that difficult at all. My version of alfredo is pretty quick and painless (so long as you leave the chicken, homemade noodles, and from scratch rolls out of the mix). Here’s what you’ll need to create noodle magic: