Ww Country Garden Alfredo Recipes

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WW FETTUCCINE ALFREDO



Ww Fettuccine Alfredo image

This is an outstanding dish. I always add some shrimp and mushrooms to the dish. I know the shimp adds more points but it is so worth it. Without the shrimp and mushrooms you get 7 points per serving. Serving size is 1 cup. Serve piping hot while it's creamiest. Happy eating.

Provided by teresas

Categories     One Dish Meal

Time 40m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter or 1 tablespoon margarine
2 small garlic cloves, minced
1 tablespoon all-purpose flour
1 2/3 cups nonfat milk
2 tablespoons light cream cheese
1 1/4 cups finely shredded fresh parmesan cheese, divide
4 cups hot cooked fettuccine (cooked without salt or fat, about 8 oz uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
fresh ground pepper

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.

Nutrition Facts : Calories 442.9, Fat 16.9, SaturatedFat 8.9, Cholesterol 88.8, Sodium 578.4, Carbohydrate 48.8, Fiber 2, Sugar 6.4, Protein 23.7

CHICKEN AND PASTA ALFREDO - WEIGHT WATCHERS



Chicken and Pasta Alfredo - Weight Watchers image

I have not tried this recipe. I got this recipe from Weight Watchers magazine. Each serving is 1 cup. This recipe is a 6 point value without the shaved cheese.

Provided by internetnut

Categories     Lunch/Snacks

Time 31m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 lb whole wheat fusilli
3 boneless skinless chicken breasts (1/4 pound)
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup fat-free half-and-half
1/2 cup nonfat milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 tablespoons light stick butter
2 garlic cloves, minced
1/4 cup grated pecorino romano cheese
2 tablespoons chopped fresh parsley
shaved pecorino romano cheese, for garnish (optional)

Steps:

  • Cook the fusilli according to package directions, omitting the salt if desired.
  • Meanwhile, sprinkle the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Spray a ridged grill pan with nonstick spray and set over medium-high heat. Add chicken and cook until cooked through, 5-6 minutes on each side. Transfer to a cutting board and let cool 5 minutes. Cut into 1/2 inch cubes and set aside.
  • Combine the half and half, milk, flour, nutmeg, and the remaining 1/2 teaspoon of salt and 1/8 teaspoon of pepper in a small bowl; beat with a whisk until blended.
  • Melt the butter in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring frequently, just until golden, about 1 minute. Whisk in the half and half mixture and cook, whisking constantly, until the mixture bubbles and thickens, 2-3 minutes. Stir in the fusilli, chicken, grated cheese, and parsley; cook, stirring gently, until heated through, about 1 minute longer. Serve at once with the shaved cheese (if using).
  • Original Version:.
  • 1 pound bow tie pasta.
  • 1 c heavy cream.
  • 1 c margarine.
  • 1 c grated parmesan.

Nutrition Facts : Calories 340.9, Fat 6.8, SaturatedFat 3.3, Cholesterol 50.4, Sodium 465.5, Carbohydrate 49.6, Fiber 4.9, Sugar 3.1, Protein 23

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