I love Fettuccini Alfredo, but I don’t love the calories in it. I came up with my own lighter version of this tasty sauce and I serve it with baked, boneless, skinless chicken breast and California mix vegetables for a much healthier, but still delicious Fettuccini Alfredo dinner.
I am making it tonight specifically for one of my son’s friends. They have a band and it meets at our house for practice. I make dinner for the guys and then they go off to worship practice for Sunday morning services at the church. One of the guys asked me if I knew how to make it. I said of course. He said it is his favorite dinner, but because some of his family have food issues, his mom rarely makes it. So tonight we are having Fettuccini Alfredo!
Alfredo Sauce
Ingredients:
4 tablespoons butter
4 tablespoons olive oil
6 garlic cloves finely minced or pasted
4 tablespoons flour
4 cups low-fat milk
2 cups freshly grated parmesan cheese
8 oz. low-fat cream cheese
salt and pepper to taste
In a small pan, sauté the garlic in the olive oil until tender. In a large sauce pan, melt the butter. Add the flour and cook for a few minutes. Using a whisk, mix in the cream cheese. When the cream cheese is melted, whisk in the olive oil and garlic. Then whisk in the milk making sure not to get lumps. Allow to simmer until the sauce thickens slightly. Just before serving add the grated parmesan cheese and stir to melt. Add salt and pepper to taste.
I am serving this sauce over fettuccini, but you can use your favorite pasta. Baked and sliced chicken breast along with the California mixed vegetables and garlic bread will round out this meal. I am also serving a big bowl of grapes for dessert. Yummy, I can’t wait!
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