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Wednesday, November 28, 2012

Fettuccine Alfredo

Michael's favorite dish at Olive Garden is the chicken fettuccine alfredo. Have you ever taken the time to on Olive Garden's website to look at the nutrition facts for that dish?! If you enjoy it and care about what you eat, don't eat it. After Thanksgiving, I had some heavy whipping cream left over from Michael's pumpkin pie and from my mashed potatoes. While we were at the grocery store, Michael asked if we had enough heavy cream to make an alfredo sauce for dinner one night. When we got home, I checked and we only had about ½ cup remaining. Heavy cream wouldn't be an optimal choice to make a sauce when considering low-fat. The recipe I have today for you is much healthier and tastes JUST as good. I actually think it tastes better because it isn't as rich and doesn't overpower the palate.

Light Alfredo Sauce
Yields: 2 servings

½ medium onion, chopped
1 large garlic clove, minced
1 tsp. vegetable oil
1 c. skim milk
½ c. chicken broth
2 tbsp. all-purpose flour
½ tbsp. salt
½ tbsp. pepper
¼ c. parmesan cheese, grated

In a small sauté pan, heat the oil over medium heat. Add the onions and garlic and sauté for about 4-5 minutes or until slightly golden brown and soft. In a medium saucepan, stir together the milk, chicken broth, flour, salt, and pepper over low heat until smooth and thick. Add the sautéed garlic and onions to the saucepan and stir constantly until the sauce has thickened. Stir in parmesan cheese until well blended.

Serve over fettuccine noodles or any other type of noodle you prefer (or have on hand)!

Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 114.5
  • Total Fat: 4.3 g
  • Cholesterol: 9.1 mg
  • Sodium: 350.7 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 7.4 g

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