Alfredo sauce is so simple and inexpensive to make at home that I'll splurge on a good wedge of Parmesan to grate and stir into a saucepan of bubbling white sauce. While fettuccini noodles boil on a back burner, a large chicken breast leftover from last night's meal is cut up and added to the sauce (which we like heavy on the garlic). When the noodles are cooked just right, I place them in a bowl, ladle over the creamy sauce and chicken, and top with a sprinkling of chopped green onions for a bit of color. Served with buttery garlic toast, we can close our eyes and imagine we're dining on a red-checkered tablecloth in Tuscany.
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