Trophy In Training: Parmesan Chicken Alfredo *Remix*

It's 9pm. I just got out of my one evening class of the week and I am STARVING. I made the fatal mistake of not eating a snack on my hour break between work and class. So of course for the last half of class all I could think of was what I could throw together fast as soon as I got home. I knew I had a left over piece of parmesan crusted chicken from my dinner out with the girls the night before and I had some noodles I could boil. The result was a make shift Alfredo sauce to top off my noodles and left over chicken. I must say I am a little impressed with myself! It turned out better than expected! So here it is!

Parmesan Chicken Alfredo *Remix*

Ingrediants:
1/2 cup milk
1 tablespoon butter
2 tablespoons parmesan cheese
1/4 tablespoon Italian seasoning
fettuchinni noodles
left over parmesan crusted chicken (this is what makes it the remix!)

I am assuming everyone knows how to boil noodles, so I will leave that part out. Just cook them to your liking. I am more of a firm noodle girl. Al dente is the technical term. Fancy right?

So to make my sauce I measured out a 1/2 cup of milk and poured in what I am guessing was about 2 tablespoons of parmesan. I tend to just eye ball measurements, so sorry! Then I added what I am guessing to be about 1 tablespoon of butter. Again, sorry for the inaccuracy! Microwave that until the butter melts, it only took me 30 seconds.

This is where my experimenting kicked in. I watch Food Network like nobody's business and I remembered someone (of course I wouldn't remember who!) talking about how a rue is a base for all creamy sauces. A rue is just melted butter, four and milk. Easy! So I added in flour little by little with a regular spoon until I thought it was just about thick enough. So four spoons later and 15 seconds in the microwave I had my sauce! BE CAREFUL! I accidentally put the sauce in for too long and it got SUPER thick! But it was an easy fix, just a couple splashes of milk and it thinned back out!