My daughter loves fettucini alfredo, but I don't make it often because it is usually very fattening. The title really caught my attention because it indicated healthy. If you really crave alfredo sauce, this is the recipe for you. It was light and creamy with very good flavor. I still won't make it as often as marinara, but I like that I can when my daughter gets the craving. I used roasted broccoli and sauteed mushrooms to bulk it up a bit.
Note: This doesn't make very much sauce. If you have more than 3 people in your house, I would recommend that you double the sauce recipe.
Source: lacucinadilauren.blogspot.com via Kraft
Ingredients:
1/2 lb fettucini, uncooked ( I used whole wheat rotini)
1 1/4 c fat free reduced-sodium chicken broth
4 tsp flour
1/3 c light cream cheese
3 tbsp Parmesan cheese
1/4 tsp ground nutmeg
salt & pepper
fresh parsley (I omitted)
Directions: Cook pasta according to box directions. Meanwhile, beat broth and flour in a medium saucepan with a whisk until well blended. Add cream cheese, 2 tbsp Parmesan cheese, nutmeg and pepper; cook 2 minutes or until mixture comes to a boil and thickens, stirring constantly.
Drain the pasta and add the sauce to it. Mix well.
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