Monday, January 30, 2012

Fettucine Alfredo Lightened UP

Brett and I love pasta. So when we ran across this lightened up version of Fettucine Alfredo it was an instant hit in our house. You can choose to add chicken (as pictured), or it's great on its own. Personally we really like the sundried tomatoes on top too. We've also eaten it without, but it's just not quite as much of a bold flavor. This is quick and easy to make, especially if you make it as often as we have.
Fettucine Alfredo


  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 1/3 cups 1% low-fat milk 
  • 1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided 
  • 2 tablespoons 1/3-less-fat cream cheese 
  • 1/2 teaspoon salt 
  • 4 cups hot cooked fettuccine (8 ounces uncooked pasta)
  • 2 teaspoons chopped fresh flat-leaf parsley
  • Cracked black pepper 


  1. Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.
Happy Eating! Sara :)

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