Fettuccine Alfredo From Cooking Light Recipes

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.

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.

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.

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.

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.