Simply delicious and fool proof (if you are diligent with the stirring!). Here are my modifications MUST DOUBLE dairy portion to have enough, can also decrease noodles. I am partial to lots of sauce with my pasta so I kept the pasta and sauce separate until ready to eat then combined per plate. Used one cup half and half, and one cup skim milk (my attempt to make it healthier). Added about 9 tbs of Parmesan cheese. Also added nutmeg, basil, oregano, chili powder, garlic powder, dried parsely, and black pepper. Must stir on low for a long time for it to thicken. I added about 3 tbs breadcrumbs to help the thickening process. Kept it to 1 tb butter. Let me tell you it was stupendous and I've never made Fettucine Alfredo before. I think adding the spices I listed below makes it way more flavorful, but possibly less authentic. It probably took me 30 minutes of stirring for it to thicken, probably took longer because of the skim milk involved. Breadcrumbs really helped (I didn't have constarch).

Reviewed On: Oct. 20, 2009

Just made this and it's delicious! Used regular feta as that's what I had on hand. I added chopped kalamata olives, tomatoes, basil, garlic powder and a little olive oil to the feta filling. And as per other reviewers recommendation I coated the chicken in egg and then breaded the whole thing then added filling, spraying it will olive oil cooking spray prior to cooking. Used toothpicks to keep it closed. Added parmesan cheese, and cayenne pepper to the breadcrumbs. Wow, so good, thanks for sharing!

Reviewed On: Oct. 3, 2009

This recipe is fantastic, I've used it many times. I typically add a little less red wine vinegar, and add some balsamic vinegar. The most recent time I didn't use any meat, farfalle pasta, kalamata olives and red onion and it was still good. I agree with other reviewers that it definitely needs to be refrigerated overnight, as the flavors mix and it makes it that much better. Thanks for sharing!

Reviewed On: Sep. 27, 2009