Fettuccine Alfredo

Fettuccine Alfredo
Michelle Francom

1/2 c. flour
1 can evaporated milk (or regular milk is ok)
2 Tbl. Cream cheese (I use more than this)
1 cube butter
3/4 c. Parmesan cheese
oregano to taste. (Crush dried oregano between your fingers to release flavor)
salt and pepper to taste (I use seasoned salt)

Melt butter in saucepan. Add flour with a whisk until all is moistened. Add milk immediately and whisk until smooth. Add cream cheese. Then pour everything from the pan into the blender. Blend well so there are no cream cheese lumps. (I usually skip this step and just melt and whisk it really good in the pan!) Return to pan over medium heat. Add remaining ingredients; stir until thickened. Add milk as needed to reach desired thickness. Add chicken if desired. Serve over fettuccini (or your favorite pasta).