Skinny Fettuccine Alfredo

Now you can enjoy your favorite Fettuccine Alfredo without all of the guilt. This Skinny Alfredo sauce is still rich and creamy without using any cream and half the cheese!

Ahhhh the holidays are upon us my foodie friends.

Time for family, fun, and food (lots of it!), oh and sweatshirts and yoga pants!!

By the time New Years Day rolls around my jeans and I are no longer on speaking terms.

I love this time of year. The leaves are changing, then the first snow, all while tons of cooking and baking is taking place in my kitchen.

Of course, Kevin and I can't eat all of it, well we could but......

So my freezer gets packed full, and my family, friends, neighbors, all find themselves with care packages. My son is the one that usually accuses me of trying to make him fat, mind you he still eats everything I give him. But he made me realize that I needed to focus on skinnying down some of our favorite comfort/holiday foods.

I mean some foods?

Forget it.

A cookie, is a cookie, is a cookie, and I am going to consume every one of those calories willingly (I am not a big sugar substitute kinda gal). My treadmill will take care of them after the 1st of the year.

But there are others that, in my mind, are easy to lighten up without losing the taste. You will find that I substitute Greek yogurt for sour cream in the majority of my recipes, 2% milk for half and half or cream, and olive oil for butter.

Once fall hits, pasta is one of my best friends.

To me, the best way to enjoy a big bowl of pasta is smothered in rich, creamy Alfredo sauce. You can add chicken, mushrooms, asparagus, whatever you want. But just the basic Alfredo sauce? Umm ya, I could drink it with a straw!

Now, I went along for years turning a blind eye to how many calories this bliss-inducing pasta perfection contained. When I finally decided to check...OhhEmmmGeeeee I just about needed a defibrillator.

Holy calorie count Batman!

OK, are you sitting down?

A single......single my friends....serving? Over 1200 calories.

I will wait for you to pick yourself back up off of the floor...

Are you up now?

Ya, so I decided that I was in dire need of a slimmified recipe. Either that or I only eat a serving of this and nothing else for the day.

So, figuring that was never going to happen, this is what happened instead.

Trust me, you will never miss the cream, you will not miss the extra cheese.

You will, however, want to eat the entire pot by yourself. SO make sure you have other people eating. Otherwise, you will defeat the whole purpose of the process.

Trust me, I know what I am talking about!!

Yield: 4 servingsAuthor: Bobbi Hass-Burleson

Skinny Fettuccine Alfredo

Now you can enjoy your favorite Fettuccini Alfredo without all of the guilt. This Skinny Alfredo sauce is still rich and creamy without using any cream and half the cheese!

prep time: 5 MINScook time: 10 MINStotal time: 15 mins

ingredients:

1 pound fettuccine
2 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons flour
1 cup chicken stock, warmed
1 cup 2% milk, warmed
1/2 cup Parmesan cheese, grated
Kosher salt
Fresh cracked black pepper
Freshly grated nutmeg, to taste
Fresh flat leaf parsley leaves, chopped for garnish

instructions

Cook pasta in a large pot of salted water, according to package directions. Reserve a cup of the starchy pasta water.
Meanwhile, heat the olive oil in a large saute pan over medium heat. Add garlic and saute one minute. Sprinkle in the flour, and whisk for a minute to cook out the raw flour taste.
Slowly add the warm chicken stock and milk, whisking to combine until smooth. Bring the mixture to a simmer. Let cook for an additional minute until thickened, then whisk in Parmesan cheese. Season with salt, pepper, and nutmeg to taste.
Add drained pasta to the saute pan with the Alfredo sauce. Toss to combine adding some of the pasta water to thin the sauce if needed. Serve topped with chopped fresh chopped parsley.

Created using The Recipes Generator

Only Eats

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