Skinny Fettuccine Alfredo

skinny fettuccine alfredoThis easy Alfredo sauce has no butter or heavy cream like most similar recipes I’ve seen. The combination of mozzarella and Parmesan cheese give it the same smooth decadent flavor without all the calories.

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Cook pasta al dente according to package directions, in generously salted water.

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Meanwhile, heat olive oil in medium saucepan over medium-low heat. Add the garlic and sauté for 30 seconds. Sprinkle in flour and cook while stirring for 3-5 minutes, then turn heat to low.

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Slowly whisk in chicken broth and milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in the spices. Continue to simmer until slightly thickened, stirring occasionally.

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Reduce heat to medium-low and stir in Parmesan cheese until melted. Keep sauce on low heat until ready to combine with pasta, then stir in mozzarella cheese until melted.

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When pasta is al dente, drain and immediately combine with sauce, stirring until well combined. Taste to season with additional salt, pepper and/or red pepper flakes. Serve with fresh parsley. Add in some grilled chicken breast for a complete meal.

Skinny Fettuccine Alfredo
This Alfredo sauce has no butter or heavy cream like most similar recipes I've seen. The combination of mozzarella and Parmesan cheese give it the same smooth decadent flavor without all the calories.
Servings
6 people
Servings
6 people
Skinny Fettuccine Alfredo
This Alfredo sauce has no butter or heavy cream like most similar recipes I've seen. The combination of mozzarella and Parmesan cheese give it the same smooth decadent flavor without all the calories.
Servings
6 people
Servings
6 people
Ingredients
  • 1 pound fettuccine
  • 2 tbsp olive oil
  • 6 cloves garlic minced
  • 1/4 scant cup flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups milk lowfat or skim
  • 1 tsp onion powder
  • 1 tsp basil dried
  • 1 tsp parsley dried
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/2 cup Parmesan cheese shredded
  • 3/4 cup mozzarella shredded
Instructions
  1. Cook pasta al dente according to package directions, in generously salted water.
  2. Meanwhile, heat olive oil in medium saucepan over medium-low heat. Add the garlic and sauté for 30 seconds. Sprinkle in flour and cook while stirring for 3-5 minutes, then turn heat to low.
  3. Slowly whisk in chicken broth and milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer.
  4. Stir in the spices. Continue to simmer until slightly thickened, stirring occasionally.
  5. Reduce heat to medium-low and stir in Parmesan cheese until melted. Keep sauce on low heat until ready to combine with pasta, then stir in mozzarella cheese until melted.
  6. When pasta is al dente, drain and immediately combine with sauce, stirring until well combined. Taste to season with additional salt, pepper and/or red pepper flakes. Serve with fresh parsley.

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