LOW-CAL FETTUCCINE ALFREDO
This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams
CHICKEN FETTUCCINE ALFREDO
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light!
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 35m
Number Of Ingredients 11
Steps:
- Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
- Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
- In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
- Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
- Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.
Nutrition Facts : Calories 509 kcal, Carbohydrate 38 g, Protein 35 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 151 mg, Sodium 491 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
REALLY CREAMY FETTUCCINE ALFREDO
We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo.
Provided by AMETHYST
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 45.2 g, Cholesterol 77.2 mg, Fat 48.2 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 19.5 g, Sodium 673.6 mg, Sugar 4 g
FETTUCCINE ALFREDO (LIGHTER VERSION)
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper, nutmeg to taste. Toss and thicken more. Serve immediately.
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
FETTUCCINE ALFREDO
Hankering for a comforting bowl of pasta in creamy sauce? This sumptuous Italian dish is for you. It takes just 25 minutes so it's an easy midweek meal
Provided by Orlando Murrin
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
- Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don't add any salt at this stage).
- Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
- Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.
Nutrition Facts : Calories 898 calories, Fat 67 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium
FETTUCCINE ALFREDO (COOKING LIGHT)
Make and share this Fettuccine Alfredo (Cooking Light) recipe from Food.com.
Provided by Cookie16
Categories Free Of...
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Meanwhile, melt butter in medium saucepan over medium heat.
- Add garlic and cook 1 minute, stirring frequently.
- Stir in flour.
- Gradually add milk, stirring with a whisk.
- Cook 6 minutes or til thickened, stirring constantly.
- Add 1 cup parmesan, cream cheese and salt. Stir with whisk while cheeses melt.
- Toss with hot pasta, sprinkle with remaining 1/2 cup of parmesan and chopped parsley and pepper.
- Serve immediately.
Nutrition Facts : Calories 440.7, Fat 16.8, SaturatedFat 9.3, Cholesterol 92.3, Sodium 866, Carbohydrate 48.2, Fiber 2, Sugar 5.8, Protein 23.8
FETTUCCINE ALFREDO (FROM COOKING LIGHT)
From Cooking Light's Five Star Recipes, this was one of a handful of Editor's Choice recipes. A lovely sauce for pasta that's much lighter than traditional alfredo. Recipe calls for light process cream cheese which is reduced-fat cream cheese in the little tub. I have used reduced-fat cream cheese in the block without a problem. Original recipe also calls for margarine but I have never use the stuff so have listed butter in the ingredient list. Fettucine should be cooked without salt or fat and kept hot until sauce is added.
Provided by LonghornMama
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in saucepan over medium heat. Add garlic and saute 1 minute. Whisk in flour. Gradually add skim milk, stirring until blended. Cook, stirring constantly, 8 minutes or until thickened and bubbly.
- Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan, stirring constantly until melted.
- Pour sauce over hot cooked fettucine and toss to coat. Top with remaining 1/4 cup Parmesan, chopped parsley, and pepper.
Nutrition Facts : Calories 441.4, Fat 16.7, SaturatedFat 8.9, Cholesterol 87.4, Sodium 577.5, Carbohydrate 48.6, Fiber 2, Sugar 1, Protein 23.7
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