Alfredo Ingredients

Chicken Bouillon, Corn Starch, Black Pepper, Garlic Powder

Preparation Instructions

1. Add the specified amount of butter, half & half, and cream to a pot that can fit inside a larger pot for double‑boiling.

   • (See table on back of label for dairy amounts.)

   • Cook on medium heat and avoid letting the sauce boil.

2. Whisk in the entire contents of Verdi’s Alfredo Sauce Seasoning Packet.

3. Before adding the specified amount of Parmesan cheese, prepare a pot of water for double‑boiling:

   • Start with about 1 inch of water to avoid overfilling.

   • Water should not rise more than halfway up the smaller pot.

   • Wear oven mitts to avoid steam burns.

4. Simmer on medium‑high if double‑boiling, or on medium heat without double‑boiling, stirring constantly.

   • (This prevents burning.)

5. Gradually add and whisk the Parmesan cheese into the sauce.

   • (See table on back of label for the specified amount.)

6. Simmer until the sauce thickens and the cheese no longer sticks to the whisk.

7. Stir until smooth.

   • If too thick, add a splash of half & half or use an immersion blender.

   • Allow at least 30–40 minutes for full thickening. (Time to thicken could vary).

8. Turn the heat to low.

9. Pour 2–2.5 cups of sauce over 1 lb of cooked pasta or tortellini (protein optional).

10. Add half of the sauce first and stir it in.

    • Add the remaining sauce on top with shredded Parmesan/Asiago and Parsley for presentation.

    • Enjoy!