Yes, this is a skinny recipe and YES it still has all the flavor of an Alfredo Sauce! I’m telling you the truth, you will love this light version of Skinny fettucine Alfredo. I used a black pepper infused fettuccine, so my noodles will have a darker color.
My daughter Mackenzie and I could not get enough of this recipe. We are both huge fans of Alfredo Sauce but don’t like to take in all the calories, so this is a nice alternative. We added some shrimp sautéed in olive oil and sprinkled with Old Bay Seasoning.
Make a roux.
Add the liquid and bring to a low boil
Stir in the cheese.
Add the sauce to your noodles.
Mix it all together.
YUMMY
Add sauteed shrimp if your feeling adventerous!
Enjoy!
Ingredients
- 12 ounces fettuccine (or any pasta shape)
- 1 Tbsp. olive oil
- 4 cloves garlic, minced
- 3 Tbsp. flour
- 1 cup chicken broth
- 1 cup low-fat milk (I used 1%)
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Cook pasta al dente according to package directions, in generously salted water.
- Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
- Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese until melted. Reduce heat to medium-low until pasta reaches al dente.
- Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine and serve.
Notes
Note: I served this dish with sautéed shrimp. Heat 2 tsp. olive oil over medium heat, add ½ to ¾ lb. cooked shrimp (tails removed) and sprinkle with Old Bay Seasoning. Saute for 3-5 minutes until shrimp are heated through. Serve on top of the Skinny Fettucinne Alfredo.
Adapted from Gimme Some Oven
