Philadelphia Cream Cheese Alfredo Food

CREAM CHEESE ALFREDO SAUCE

Steps:

• Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside.
• Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.

FETTUCCINE ALFREDO

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, cook all remaining ingredients except nutmeg in saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring constantly.
• Drain pasta; return to pan. Add sauce; toss to evenly coat. Sprinkle with nutmeg.

QUICK ALFREDO SAUCE

Steps:

• Cut cream cheese in about 10 small cubes.
• Cut butter into five slices.
• Add all ingredients together into sauce pan over low heat.
• Do not let it boil.
• Constantly stir until all ingredients have melted together.
• Serve over favorite noodle.

PASTA WITH PHILADELPHIA CREAM CHEESE

Steps:

• In a large cooking pot or pasta pot, fill 3/4 full with hot water and bring to boil.
• Add 2 tablespoons of vegetable oil and 1 tablespoon of salt and penne and rotini pasta.
• Bring to boil and continue to cook uncovered for about 20 minutes or until el dente.
• Meanwhile, in a large frying pan on medium-high heat add olive oil and butter.
• Add onions and garlic and cook for 3 minutes, stirring often, but do not burn.
• Add mushrooms, sweet red pepper, green pepper and stir fry for 4 minutes.
• Add pesto, basil, salt, pepper and red pepper flakes, mix well to blend.
• When pasta is cooked, drain well but reserve 1/2 cup of cooking water.
• Add pasta and 1/4 cup of pasta water to the mixture in the frying pan and stir well to coat.
• Add the cream cheese and stir well to coat the pasta.
• Reserve the remaining 1/4 cup of pasta water to be used later if necessary.
• Serve pasta immediately.
• Refrigerate any unused portions. Cover with plastic wrap.
• To re-warm the next day. Press parchment paper into a frying pan. Using scissors, cut the protruding parchment paper level with the top of the frying pan.
• Add 1/4 cup of pasta water and the pasta and
• stir to blend.
• Cover the frying pan with a lid and heat the pasta on medium heat for about 5 minutes, stirring occasionally.
• Serve hot.

PHILADELPHIA ALFREDO WITH HAM AND PEAS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 7 min. or until crisp-tender. Add cream cheese and milk; cook 5 min. or until mixture comes to boil and cream cheese is completely melted, stirring frequently. Add Parmesan; cook 3 min., stirring frequently. Add ham, peas, pepper and nutmeg; cook 3 min. or until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat.