Fettuccine Alfredo Weight Watchers Food

CHICKEN FETTUCCINI ALFREDO

Steps:

• Heat a large, heavy skillet over medium heat.
• Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.
• Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.
• Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.
• While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
• Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well-combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.

LOW-CAL FETTUCCINE ALFREDO

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.

WEIGHT WATCHERS ALFREDO SAUCE

Steps:

• Melt the butter in a saucepan and add the cream cheese. Heat it until it melted and combined.
• Add the half and half, garlic and parmesan cheese, and heat it until it is melted.
• Cook for a few more minutes until the sauce starts to thicken.
• Add the salt and pepper.

SHRIMP PARMESAN ALFREDO

Steps:

• Cook pasta according to package directions. Drain pasta once cooked.
• Melt butter in a large skillet. Add onion, cook 1 minute. Add garlic, cook 1 more minute.
• Toss shrimp and salt into the skillet and cook 2 minutes. With a slotted spoon, transfer shrimp to a bowl or plate.
• Mix cornstarch into Greek yogurt.
• Whisk yogurt, broth, and peas into the skillet and mix until smooth. Cook 1 minute.
• Toss in Parmesan cheese, shrimp, and cooked, drained pasta. Simmer 2 minutes.
• Sprinkle with parsley, optional.

TRICOLOUR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding butternut squash during last 1 minute of cooking time; drain and reserve some pasta cooking water.
• Meanwhile, melt butter in a large nonstick skillet over medium heat. Add garlic; cook, stirring frequently, until golden and aromatic, 1 minute. Whisk in flour until combined; slowly pour in milk, whisking constantly, until flour is incorporated and milk begins to thicken, 30 seconds. Whisk in cream cheese and 1/2 c parmesan until smooth; cover sauce, remove from heat and keep warm.
• Add cooked pasta, cooked butternut squash and raw zucchini to warm sauce; cook over low heat, stirring until well-coated (adding some reserved pasta cooking water as needed to thin), about 1 minute. Serve immediately garnished with remaining Parmesan and fresh parsley.
• Serving size: 1 ½ c

FETTUCCINE ALFREDO

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.

WEIGHT WATCHERS FIERY CRAB FETTUCCINE

Steps:

• Cook and drain pasta according to package directions.
• In large skillet saute green onions. Add 1 cup of broth. Combine 1/2 cup broth with cornstarch and set aside.
• Add crab meat and red peepers and creole seasoning. Bring to a boil. Add cornstarch stock and simmer until thickened. Add half and half and simmer 3 minutes.
• Serve sauce over fettucine.

WW FETTUCCINE ALFREDO

Steps:

• Melt butter in a saucepan over medium heat. (this is where I would add the shrimp).
• Add garlic; saute' 1 minute.
• Stir in flour.
• Gradually add milk stirring with a whisk until blended. (I would add mushrooms here).
• Cook 8 minutes or until thick and bubbly, stirring constantly.
• Add cream cheese, cook 2 minutes, stirring constantly.
• Add 1 cup Parmesan cheese, stirring constantly until cheese melts.
• Pour over fettuccine; toss well to coat.
• Sprinkle with remaining 1/4 cup Parmesan cheese, parsley, and pepper.
• Serve immediately.