Note: Fresh herbs can be any combination of parsely, chives, basil, mint and oregano. 1. Combine half-and-half and butter in a saucepan. Boil gently about 20 minutes, until mixture has reduced to 1-1/2 to 1-2/3 cups. 2. Remove pan from heat; whisk in cheese and herbs. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip). 3. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen fettucine, or 12 ounces dried, following package directions. Drain. Toss with sauce. Makes 2 cups (4 main dish or 6 appetizer servings). * Timesaver Tip: Sauce can be made up to 6 hours ahead, covered and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (903g)|
|Recipe Makes: 4|
|Calories from Fat: 1127 (82%)|
|Amt Per Serving||% DV|
|Total Fat 125.3g||167 %|
|Saturated Fat 78.1g||390 %|
|Monounsaturated Fat 35.5g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 389.1mg||120 %|
|Sodium 766mg||26 %|
|Potassium 1162.2mg||31 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 37.3g|
|Protein 32.1g||46 %|
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Calories per serving: 1379
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