Fettucine Alfredo with homemade pasta

Alfredo Sauce:

1 tbsp butter
2 C half and half(or you can use heavy cream, or half of each)
1 C fresh grated parmesan cheese
1-2 chicken breasts, cubed
1/4 C Sundried tomatoes
1 C mushrooms, chopped
1 tsp minced garlic
1 tbsp parsley
1/2 tsp salt
1/4 tsp pepper

Saute mushrooms, chicken and garlic in a pan with a tbsp of oil and set aside. In another pan, melt Butter over medium heat. Add in cream, cheese, tomatoes, salt and pepper, and parsley; cook to boiling for one minute, stirring constantly. Reduce heat and allow the sauce to sit for a minute. If using half and half(not heavy cream), cook for a little longer until sauce thickens. Add cooked pasta, stir to coat. FROM FROZEN: Place frozen alfredo in a saucepan and heat on low, stirring occasionally, until sauce is warm. Serve over noodles.

Makes 6 servings

Homemade Fettucine:

1 egg, beaten

1/2 teaspoon salt

1 cup all-purpose flour

2 tablespoons water

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the egg, and mix. Mixture should form a stiff dough. If needed, stir in 1-2 tbsp water.

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width. Allow pasta to dry on racks or cook immediately. Can be frozen or stored in an airtight container at room temperature for up to one month. COOKING INSTRUCTIONS: Add dried pasta to boiling water(add a few tbsp of salt to your water for better flavor) and cook about 3-5 minutes, until al dente. Serve with pasta sauce.