Homemade Alfredo Sauce

You love the wonderfully creamy Alfredo sauce served in restaurants like Olive Garden, but you rarely use the heavy cream that is required to make most recipes for homemade Alfredo sauce? The good news is that this recipe uses a main dish that you probably already have: condensed milk. Replacing regular heavy cream with condensed milk in this simple recipe for Alfredo sauce not only makes it more economical, but also reduces calories and fat (without losing saturation). You'll need dried parsley here, but don't hesitate to garnish it with fresh parsley if you have one on hand. And remember, there are only a few grilled chicken breasts or grilled chicken left over from the hearty Alfredo chicken dish.
Melt the butter in a medium saucepan over medium / low heat. Add garlic, condensed milk, chicken stock and white pepper. In a small bowl, combine cornstarch and plain milk. Whisk until smooth, then pour into a saucepan with the other ingredients. Bring the mixture to a boil, stirring frequently.Add the parmesan cheese and continue to simmer for 5-8 minutes or until the sauce thickens and becomes smooth. When the sauce thickens, add the mozzarella cheese and mix until smooth.While the sauce is cooking, boil the noodles in well-salted water until al dente. Place the pasta on serving plates and spoon the sauce over the pasta. Sprinkle with parsley.