On Mon, 9 Dec 2013 14:50:02 -0800 (PST), Billie >
wrote:

> I have made this recipe a number of times and my family loves it. I'm going to be making it for a about 8 adults and I have a question about the sauce. This is the recipe:
> Ingredients:
> 1 pint heavy cream
> 1 stick butter
> 2 tablespoons cream cheese
> 1/2 cup grated Parmesan cheese - (up to 3/4)
> 1 teaspoon garlic powder
>
> Cooking Directions:
> In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 to 20 minutes on low. You may wish to season with a little salt and pepper. It has been made with half-and-half, but
> heavy cream is preferred.
>
> Would it be possible for me to make this a couple of hours before serving and keep it in a crock pot on low?
>
> I'm going to be grilling chicken on my stove top, as well as boiling fettuccine. I plan on brining the chicken breasts before grilling, but does anyone have a suggestion about a marinade that might work better? Also, I use Buitoni fettuccine (http://www.buitoni.com/Products/#/cut-pasta) because it's most like Olive Garden's, however, it will be expensive for 8 adults. Does anyone have a favorite dried fettuccine they use and like?
>
I don't know. Maybe the cream cheese stabilizes it for keeping, but I
wouldn't use the cream cheese and I wouldn't make it ahead. I've lost
the quick Alfredo sauce recipe I used to make, but it was similar to
this - minus the garlic and parsley... which would be the one you have
minus the cream cheese. http://allrecipes.com/recipe/alfredo-sauce-2/

If timing is an issue, I would grill the chicken first (don't over
cook it) - maybe even the day before vs making the sauce and holding
it. If money is an issue, I would use Barilla dried rather than
Buitoni refrigerated.

--
Food is an important part of a balanced diet.