Fettuccine Alfredo Lighter Food

LIGHTER CHICKEN FETTUCCINE ALFREDO

Steps:

• Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
• Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
• Return the chicken broth to medium heat and cook until reduced to 1 cup.
• Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
• Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
• Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
• Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
• Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
• Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

FETTUCCINE ALFREDO (LIGHTER RECIPE)

Steps:

• Cook fettuccine as directed on package.
• While fettuccine is cooking, heat margarine and milk in 2-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, salt and pepper.
• Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.

LIGHTER FETTUCCINE ALFREDO RECIPE BY TASTY

Steps:

• Preheat oven to 450ºF (230˚C).
• Place the broccoli florets on a parchment paper-lined baking sheet and drizzle with olive, cayenne, garlic powder, salt, and black pepper, and stir to combine.
• Bake for 15 to 20 minutes, tossing halfway through, until lightly charred.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Before draining through a colander, reserve 1 cup (240 ml) of the pasta water.
• Return the pasta to the pot.
• Add the hummus, ½ cup (120 ml) of the pasta cooking water, lemon zest, lemon juice, butter, and Parmesan and toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed.
• Add the basil, parsley, red pepper flakes, and remaining reserved water.
• Add the broccoli to the pasta, and toss gently with salt, and pepper. Serve immediately with extra Parmesan, basil and parsley on top.
• Enjoy!

LIGHTER FETTUCCINI ALFREDO

Steps:

• In a large pot of boiling salted water cook fettuccini until al dente. Drain.
• Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
• Toss pasta with Alfredo sauce and serve warm.

FETTUCCINE ALFREDO (COOKING LIGHT)

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.

FETTUCCINE ALFREDO (FROM COOKING LIGHT)

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.