Husband really likes Fettuccini Alfredo but I usually avoid it. I’ve never been really found of it and I’m a little concerned about the fat content. Considering the high fat content in some of my favorite dishes that’s a lame excuse and I know it.
This recipe has become the perfect compromise. Husband gets the meal he loves and I feel better about not using gallons of butter and cream. I usually double this recipe so that we have plenty of leftovers. Believe it or not, I don’t make any changes to this recipe! I do omit the parsley though.
1/2 lb. fettuccine, uncooked
1 1/4 cups chicken broth
4 tsp. flour
1/3 cup low fat cream cheese
3 Tbsp. parmesan, divided
1/4 tsp. nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley
Cook pasta as directed on package, omitting salt.
Mix broth and flour in medium saucepan with whisk until well blended. Add cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper. Cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
Drain pasta amd return to pan. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.
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