{Lighter} Fettuccine Alfredo with Roasted Chicken & Broccoli

We love pasta and I especially like alfredo sauce. But the traditional version always seems to be too rich, too heavy and well, not exactly the healthiest option. I came across this recipe for a lighter take on this popular pasta dish. By using some healthier substitutions, you can save a lot of calories without sacrificing the flavor. This Lighter Fettuccine Alfredo with Roasted Chicken and Broccoli is a guiltless version to help keep fat laden calories at bay...

So what's the secret to a lighter fettuccine alfredo? In this recipe, it starts with a roux made with butter, garlic, flour and low fat milk. Parmigiano-Reggiano is stirred in along with less fat cream cheese to create a smooth and silky cheese sauce. It's not as thick as the traditional alfredo but it still holds a lot of flavor. Being a bit thinner, the sauce is great to toss pasta with so everything is coated with this delicious cheese sauce.

{Lighter} Fettuccine Alfredo with Roasted Chicken & Broccoli
recipe from Cooking Light

1 tablespoon butter
garlic cloves, minced
1 tablespoon all-purpose flour (or gluten free flour blend)
1 1/3 cups 1% low-fat milk 
5 ounces fresh Parmigiano-Reggiano cheese, shredded (about 1 1/4 cups), divided
2 tablespoons 1/3-less-fat cream cheese 
1/2 teaspoon salt 
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
1 cup hand shredded roasted chicken breast
1 cup steamed broccoli florets

Melt butter with garlic in a medium saucepan over medium heat, cooking until garlic become fragrant. 

Whisk in the flour to create a roux and allow to cook for 30 seconds.

Gradually add milk and continue whisking to combine. Cook the mixture for 5-7 minutes or until it thickens.

Stir in 1 cup Parmigiano-Reggiano cheese, cream cheese, and salt, while continuing to whisk until mixture is a smooth consistency and cheese melts completely. 

In a warm bowl, add hot pasta, sauce, roasted chicken and steamed broccoli. Toss to combine and coat.

Plate servings and sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

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