Skinny Fettuccine Alfredo

Skinny Fettuccine Alfredo
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 308.6
  • Total Fat: 4.9 g
  • Cholesterol: 44.9 mg
  • Sodium: 422.8 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 27.2 g

View full nutritional breakdown of Skinny Fettuccine Alfredo calories by ingredient
Submitted by:

Introduction

Make any recipe "Skinny" by modifying your ingredients. This creamy Alfredo sauce consists of skim milk and fat free cream cheese. Great recipe for lunch! Make any recipe "Skinny" by modifying your ingredients. This creamy Alfredo sauce consists of skim milk and fat free cream cheese. Great recipe for lunch!
Number of Servings: 6

Ingredients

    12 oz boneless, skinless chicken
    1 tablespoon butter (promise fat free)
    1 clove garlic, minced
    1 teaspoon grated lemon zest (or lemon peel)
    2 teaspoons all-purpose flour
    1 1/2 cup skim milk (non-fat)
    3 tablespoons fat free cream cheese
    1 cup grated parmesan cheese
    1 tablespoons chopped fresh parsley
    4 cups (cooked) brown rice pasta

Directions

Trim any visible fat from chicken. Season with salt and pepper. Grill chicken until done. Set aside, and cut into cubes or strips when cool.

Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cream cheese and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley. Once sauce is done, add mushrooms and peas, cook over low heat until mushrooms are soft. Add in chicken.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot.

Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Serving Size: 6

Rate This Recipe