Fettu-Skinny Alfredo (Healthified) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This dish, made as directed, has more than enough sauce to coat the pasta, so if you like to have plenty of protein at each meal, adding shrimp or extra-lean grilled chicken is a great option. For another 100 calories, you can add 3 1/2 ounces of grilled shrimp or extra-lean grilled chicken. And if you want to make the dish even leaner, omit a little bit of the butter. It's still rich and creamy without it, it just won't have that really buttery taste. From The Most Decadent Diet Ever cookbook by Devin Alexander, author of The Biggest Loser Cookbook. Ingredients:
9 ounces dried fettuccine |
2 1/2 teaspoons unbleached all-purpose flour |
1 cup fat-free half-and-half |
2 tablespoons fat-free half-and-half |
1/2 cup plus 2 tbsp grated reduced-fat parmesan cheese, divided |
1/2 teaspoon garlic powder (to taste) |
1/8 teaspoon salt (to taste) |
3 tablespoons light butter (stick, not tub) |
chopped fresh parsley (optional) |
Directions:
1. Cook the fettuccine according to package directions.
2. Mix the flour with just enough half-and-half to form a paste in a medium bowl. Slowly add the remaining half-and-half, stirring to remove any lumps.
3. Place a medium nonstick skillet over medium heat. Put in the half-and-half mixture, 1/2 cup Parmesan, the garlic powder, and salt to taste. Cook, stirring constantly, until the mixture is as thick as a gravy, 5 to 7 minutes.
4. Stir in the butter until it melts and is well incorporated. Toss in the cooked fettuccine. If the sauce still needs to thicken slightly, continue to toss the fettuccine until the sauce thickens.
5. Divide the fettuccine among 4 pasta bowls or dinner plates. Top each with 1 1/2 teaspoons of the remaining Parmesan and a sprinkling of parsley, if desired. If using, top with shrimp or chicken. Serve immediately.
|
|