Fettuccine Alfredo
Source of Recipe
Cooking Light January 1997
Recipe Introduction
(Writer of the recipe wrote this) This fettuccine Alf redo was almost restaurant quality - I made it a primavera by using 10 oz. of fettuccine and added about 3 cups of cooked veggies (I used what I had on hand - red peppers, carrots, zucchini and broccoli), and added 8 ounces of sliced grilled chicken breast. This cut the points to 7.
The substitutions reduce the points to 8. I also added a clove of garlic to the sauce. I cooked the sauce for longer than a minute and sprinkled in about a tablespoon of flour to thicken. It was terrific.
List of Ingredients
1 pound uncooked fettuccine
1 tablespoon butter (I used light butter)
1-1/4 cups half-and-half (I used fat-free)
3/4 cup (3 ounces) grated fresh Parmesan cheese (I used half Parmesan out of the green container and half fresh grated Romano)
1/2 teaspoon salt
1/4 teaspoon black pepper Recipe
1. Cook pasta according to package directions, omitting salt and fat.
2. Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.
YIELD: 6 servings (serving size: 1-1/2 cups)
9 points
NUTRITIONAL INFO
CALORIES 427 (31% from fat); FAT 14.6g (sat 7.8g, mono 4.2g, poly 1.3g); PROTEIN 17.2g; CARB 56.5g; FIBER 2.1g; CHOL 105mg; IRON 3.6mg; SODIUM 479mg; CALC 245mg
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