Skinny Fettuccine Alfredo Recipes

SKINNY FETTUCCINE ALFREDO

Steps:

• Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.
• Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.
• Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.

SKINNY ALFREDO SAUCE

Steps:

• Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth.
• Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.

SKINNY FETTUCCINE ALFREDO

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1 minute. Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in pasta and gently toss to combine. Serve immediately, garnished with parsley, if desired.

SKINNY CHICKEN FETTUCCINE WITH ALFREDO SAUCE

Steps:

• Cook pasta according to the directions on the box; set aside.
• Heat olive oil in a skillet over medium-high heat.
• Add garlic and cook for 1 minute or until fragrant.
• Stir in flour; stir until combined.
• Slowly whisk in chicken broth.
• Cook and stir until mixture boils and thickens; remove from heat.
• Stir in parmesan cheese; stir until melted.
• Whisk in the yogurt; whisk until combined.
• Season with dried parsley, salt and pepper.
• Sauce will continue to thicken as it stands. If sauce is too thick, add a little more milk.
• Pour sauce over cooked fettuccine; mix until combined.
• Transfer to plates and top with previously prepared chicken.
• Garnish with basil ribbons and serve.

SKINNY CHICKEN FETTUCCINE ALFREDO RECIPE (VIDEO)

Steps:

• Prepare the fettuccine pasta while making the alfredo sauce and chicken. Bring a large pot of salted water to a boil and add the pasta. Cook it according to package instructions, until al dente. Drain the pasta, leaving a little bit of pasta water in the pot, and keep warm.
• Next, prepare the garlic chicken. First, butterfly each chicken breast; the chicken will cook faster this way. Lay the chicken breast flat first, then use a sharp knife to carefully cut the chicken horizontally lengthwise, creating 2 equal sized pieces. Preheat a large frying pan over medium-high heat and add a bit of cooking oil to the pan. Once the oil is hot, add the chicken and season it generously with salt. Brown the chicken for 3 to 4 minutes per side, until well browned.
• Reduce the temperature to medium. Add ½ cup (120 ml) chicken broth to the pan, then close the pan with a tight-fitting lid; this will help cook the chicken faster. Cook for another 4 to 5 minutes, turning the chicken halfway through, until the chicken is almost done. Next, add in a tablespoon or two of butter and add the minced garlic. Season the chicken on both sides with paprika and black pepper and cook for a minute or two, until the chicken is done (internal temp of 165F/74C). Remove the chicken from heat, add in the fresh parsley and keep the chicken warm.
• Next, prepare the skinny alfredo sauce. In a large sauté pan, melt the butter over medium heat and add the minced garlic. Once the butter is melted, whisk in the flour and cook for 1 to 2 minutes. For extra thick sauce, add 3 tablespoons flour instead of 2. Begin adding the chicken broth slowly, whisking constantly. The sauce will start to thicken immediately; whisking constantly and adding the liquids slowly will keep the sauce smooth and clump-free.
• Add the milk next and season the sauce with salt, pepper and nutmeg. Cook the sauce over medium heat for 5 to 7 minutes, until it begins to thicken. The sauce will continue to thicken as it cools. Next, add the parmesan cheese and parsley and cook for another minute, until the cheese is completely melted.
• Remove the sauce from the heat and use tongs to add the cooked fettuccine pasta to the pan. Use the tongs to toss the pasta in the prepared sauce until it's well coated.
• For serving, slice the prepared garlic chicken into thin, bite sized pieces. Add the chicken to the pasta and toss together or add sliced chicken breast onto each serving of pasta. Add additional grated parmesan cheese onto each serving and garnish with fresh parsley, if desired.
• Reheating instructions: reheat chilled pasta on the stove top over medium heat. Add ½ cup chicken broth or milk to reconstitute the sauce.

SKINNY ALFREDO SAUCE

Steps:

• Whisk flour into cold milk until dissolved, set aside.
• Heat olive oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
• Add the milk/flour to the saucepan and cook while whisking constantly until thickened and bubbly, about 5 minutes.
• Once thickened turn the heat to low and stir in cream cheese, salt, & nutmeg whisking until the cream cheese is melted.
• Remove from the heat and stir in parmesan cheese. Taste the sauce and season with salt and pepper.
• Meanwhile, cook pasta according to the package direction, reserving ½ cup of pasta water.
• Toss pasta and warmed chicken with the sauce, adding pasta water a spoonful at a time if needed. Garnish with parsley and additional cheese if desired.