Skinny Fettuccine Alfredo

Ever since I was a kid, a big bowl of Fettuccine Alfredo was something I always loved. It was the ultimate comfort food. But it is not the healthiest thing to chow down on. This version still has a ton of flavor but doesn’t have the heavy cream to add on the calories and fat. I left the milk option open ended because it’s up to you on how many calories you want to cut, however I would recommend you not use skim. You have to have a little bit of fat to make the sauce nice and rich. Heavy cream is about 30% fat so even switching to whole milk would cut down on your calorie count without taking away the sauce we all love. 

Ingredients: 

1 box fettuccine (around 12 oz)

2 tablespoons butter

3 cloves garlic, chopped

2 tablespoons flour

1 cup chicken broth

1 cup milk

1 cup grated Parmesan cheese

Salt and pepper

Instructions: 

1) Bring heavily salted water to a boil and cook fettuccine to al dente according to package instructions.

2) While pasta is boiling, heat butter on medium high heat in a large skillet. Add garlic and saute for one minute, until fragrant. Sprinkle in flour and whisk until combined.

3) Whisk in chicken broth until smooth, repeat with the milk. Bring to a simmer and cook until thickened. Mix in Parmesan cheese and whisk until a thick sauce happens. Add salt and pepper to taste. Reduce heat to low until pasta is done cooking.

4) Drain pasta and then pour fettuccine into the sauce and toss to combine. Top with some shredded Parmesan and serve immediately.

Skinny Fettuccine Alfredo

Ingredients

  • 1 box fettuccine (around 12 oz)
  • 2 tablespoons butter
  • 3 cloves garlic, chopped
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 cup grated Parmesan cheese
  • Salt and pepper

Method

  1. Bring heavily salted water to a boil and cook fettuccine to al dente according to package instructions.
  2. While pasta is boiling, heat butter on medium high heat in a large skillet. Add garlic and saute for one minute, until fragrant. Sprinkle in flour and whisk until combined.
  3. Whisk in chicken broth until smooth, repeat with the milk. Bring to a simmer and cook until thickened. Mix in Parmesan cheese and whisk until a thick sauce happens. Add salt and pepper to taste. Reduce heat to low until pasta is done cooking.
  4. Drain pasta and then pour fettuccine into the sauce and toss to combine. Top with some shredded Parmesan and serve immediately.
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