Thursday, September 6, 2012

Skinny Fettuccine Alfredo

Skinny Fettuccine Alfredo

This isn't nearly as rich tasting (or heavy in your stomach) as a traditional alfredo, and considering the reduced calories, I prefer it this way.  I tossed steamed broccoli in to add some color and nutrition.  Sauteed mushrooms or zucchini would be great in here also.  And/ or some cooked chicken or shrimp and you'd have a complete meal.  Garnish with extra parmesan and fresh parsley if desired.

-1 box whole wheat fettuccine, cooked to al dente
-2 Tbsp butter
-4 cloves garlic, minced
-3 Tbsp flour
-1 c chicken broth
-1 1/2 c skim milk
1/2 c fat-free plain yogurt
-1/4 tsp salt
-1/4 tsp pepper
-pinch of nutmeg
-1 c shredded parmesan cheese
-2 c cooked broccoli (optional)

Melt butter in medium saucepan over medium heat.  Add garlic, and saute 1 minute.  Add flour, cooking for 1 minute, stirring constantly.  Whisk in milk and broth.  Bring to a light boil, then reduce heat to low and cook until sauce thickens (about 5 minutes).  Add yogurt, salt, pepper, and nutmeg, stirring until well mixed.  Stir in cheese, cooking until cheese is fully melted (5-10 minutes).  Remove from heat, stir in broccoli (and protein choice if using).  Garnish with fresh cheese and/ or herbs if desired.

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