Chicken Alfredo Fakeout!

I remember one time when I went to Olive Garden one time and ordered the Fettuccine Alfredo. I probably won't EVER do that again. Come to think of it, I don't know if I really enjoyed the flavor of it all that much. It was very heavy, but the flavors didn't linger on my tongue like most rich and creamy sauces would. This creamy sauce coats the pasta so well, I'd say it may be better than Olive Garden's! (; This is my version of a light Chicken Alfredo that tastes, in my opinion, better than Olive Garden's!

Chicken Alfredo Fakeout!

Yields: 3 servings

1 tbsp. extra virgin olive oil

12 oz boneless skinless chicken breast

4 cloves garlic, crushed

2 tbsp. onion, finely chopped

2 c. chicken stock, sodium-free

1½ tbsp. butter, unsalted

1 oz. cream cheese, softened

½ c. all- purpose flour

½ tsp. black pepper

½ tsp. salt

½ tsp ground thyme

Between two pieces of plastic wrap, pound the chicken breast to approximately ½" thick. (I cut mine in half) In a shallow dish, combine the flour, pepper, salt, and thyme until blended. Coat the chicken thoroughly in the flour. In a skillet, heat the olive oil over medium heat. Add the chicken and cook on each side approximately 4 minutes, or until cooked through. Once fully cooked, remove from skillet and set aside. 

Add the butter, and using a wooden spoon, begin deglazing the pan with the melted butter. At this point, the butter should be brown and have a nutty fragrance. Add the onions and saute for 2 minutes, or until softened. 

Add the garlic and stir while cooking for 30 seconds to 1 minute. Next, add the flour to make the roux. Stir the flour and butter continuously until a golden brown color occurs.

 Add the milk and stir continuously. The mixture will begin to create lumps, this is normal.

 Add the chicken stock slowly, while continuing to stir.

 Allow to come to a boil and stir often. Once all the chicken stock is incorporated, remove from the heat and stir in the cream cheese.

 Stir for approximately 2 minutes, or until there are no lumps. Add the chicken back in and heat for about 4-5 minutes, just to warm through.

Serve over pasta and enjoy!

Nutritional Info

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 219.7

• Total Fat: 10.1 g
• Cholesterol: 90.9 mg
• Sodium: 667.6 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 0.5 g
• Protein: 25.4 g

Copycat Carrabba's!

     One way I can tell that the economy is beginning to improve (FINALLY) is that disposable income is becoming more common. Restaurants are starting to bring in more business and more restaurants are being built everywhere. I'd be lying if I said I didn't enjoy going out to dinner with my fiance and having a good time with him. I wouldn't be lying if I said I hated the ridiculous prices that come along. My fiance likes Carrabba's and his meal choice there is Pasta Carrabba. Carrabba's can get a little pricey and I had to find a way to make this dish for him, without the extra expenses. So, here we go!



Copycat Carrabba's
Yield: 3-4 servings

2 boneless skinless chicken breasts, sliced into strips
2 tbsp. balsamic vinegar
1/4 c. extra virgin olive oil
1/8 c. fresh basil
salt and pepper, to taste

Sauce:
1 tbsp. butter
1 medium shallot, minced
2/3 c. light cream
2 oz. fresh mushroom, sliced
1/3 c. frozen peas
salt and pepper, to taste

Pasta: 
3 ounces fettuccine
1/3 c. fresh parmesan cheese, grated

Place the chicken breast slices in a pan or bowl and drizzle vinegar and oil. Cut basil leaves and sprinkle over the chicken. Add salt and pepper to taste and refrigerate for at least 1 hour. Saute over medium heat for 5-6 minutes or until no longer pink. 
Melt the butter in a small saucepan and add the shallot. Saute for 1 minute and then add cream, salt, and pepper. Boil to reduce by half, or until the sauce coats the back of a wooden spoon. Add mushrooms and peas and cook an additional 2 minutes. Add the cooked pasta and toss gently with parmesan cheese.

Nutritional Info

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 525.2

• Total Fat: 33.1 g
• Cholesterol: 92.1 mg
• Sodium: 437.8 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 1.7 g
• Protein: 29.6 g

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