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How To make Fettucini Alfredo (Low Fat)
Ingredients
2
qt
chicken stock, low-sodium
8
oz
fettuccini noodles
1/2
cup
sour cream, low-calorie
1/2
cup
yogurt, low-fat, plain
2
tablespoon
margarine, low-calorie
2
each
garlic, cloves, minced
3
tablespoon
parsley, chopped
2
tablespoon
parmesan cheese, grated, optional
Directions:
Heat stock to boiling over high heat. Add and cook noodles until tender but firm to bite, about 12 minutes, drain and set aside.
In small bowl, mix together sour cream and yogurt until smooth. Set aside. Melt margarine in large skillet over medium heat. Add and saute garlic 1 minute. Reduce heat to low and add yogurt mixtures, blending well, add noodles and toss gently until sauce is evenly distributed. Sprinkle with parmesan cheese.
Makes 8 (1/2 cup servings).
How To make Fettucini Alfredo (Low Fat)'s Videos
Low Calorie Fettuccine Alfredo
Nothing says scrumptious like a rich, creamy bowl of pasta with alfredo sauce. But who needs all of the calories? Follow along as Lyndsey Maloney slims down this dinnertime delight with a SC Read Eat Grow virtual cooking lesson. It is truly fantastico!
Traditional Fettuccine Alfredo : Cooking Italian Style
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Traditional fettuccine Alfredo is the perfect meal to make that will surely please the entire family. Prepare your own traditional fettuccine Alfredo with help from a chef in this free video clip.
Expert: Gary Langevin
Contact: charlestonitalian.com/
Bio: Chef Gary Langevin specializes in cooking genuine Italian dishes from fresh ingredients. He grew up working in his mother's restaurant in Naples, Italy.
Filmmaker: Melissa Mccormick
Series Description: You don't have to go out of the night if you want to enjoy nice, Italian-style cooking - you can bring the Italian restaurant right to your door. Find out about cooking Italian style with help from a chef in this free video series.
A healthier creamy Alfredo pasta | FeelGoodFoodie
How To Make Low-Fat Fettuccine Alfredo | Delish
So good you won't believe it's low fat.
DIRECTIONS
1. Cook the Pasta: Bring a large pot of water to boil. Cook pasta according to package directions. Add the broccoli to the pot during the last 2 minutes of the pasta cooking. Reserve 1 cup of cooking water. Drain pasta. Toss with olive oil and set aside.
2. Cook the Onions: Heat butter and olive oil over medium heat. Add onions, a pinch of sugar (if using) and salt to taste. Cook, stirring occasionally, until soft and caramelized—about 20 minutes. If the onions are browning to quickly, turn down the heat and add a splash of water.
3. Make the Sauce: Meanwhile, whisk together cheese and yogurt in a medium bowl. When fully combined, add the reserved cooking liquid gradually until the mixture is smooth.
4. When the onions are finished cooking, add the pasta and broccoli to the skillet and stir. Pour in the sauce and toss until fully combined, adding more pasta cooking liquid if the sauce is too thick. Squeeze lemon juice over pasta. Serve.
INGREDIENTS
3/4 lb. dried fettucine
1 large head of broccoli, cut into florets
1 tbsp. butter
1 tbsp. extra-virgin olive oil (plus more to coat pasta)
1 large onion, sliced into half moons
Kosher salt, to taste
Pinch of granulated sugar (optional)
1 c. plain, unsweetened Greek yogurt (preferably 2% or full-fat)
1 c. Parmesan cheese, grated
1/2 lemon
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Raw Fettuccine Alfredo (Low Fat & Oil Free)
Kristina Carrillo-Bucaram of Rawfully Organic and FullyRaw shows you how to make Raw Fettuccine Alfredo (Low Fat Vegan & Oil Free!)
This recipe liberates you forever because you get to enjoy one of your favorite dishes without worrying about stuffing yourself with too much fat! Eat the entire plate because it will not make you feel heavy or disappointed in your food choices! I have been perfecting this recipe for over 3 weeks, and I have finally mastered the creamy sweet with a low-fat feat!
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Skinny Chicken Fettuccine Alfredo Recipe | No Heavy Cream!! With JUICY Garlic Chicken Breast
GET THE RECIPE:
The best-ever recipe for skinny chicken fettuccine alfredo with the creamiest alfredo sauce, made without any heavy cream! If you’re looking for a restaurant-quality chicken pasta dish, this recipe is for you! Plus, it’s super easy to make! I make my lower fat version of this Italian pasta recipe with a béchamel-style alfredo sauce using chicken broth, whole milk and a simple roux to thicken the sauce. Plus, you’ll love the juicy garlic chicken with paprika! Don’t forget to sprinkle some extra parmesan cheese on top for even more flavor!
INGREDIENTS:
1 lb (454 g) fettuccine pasta
For Garlic Chicken:
2 large chicken breasts, about 1 ½ lbs (680 g)
Cooking oil
Salt
½ cup (120 ml) chicken broth
1 to 2 tbsp (28 g) butter
4 to 5 minced garlic cloves
1 ½ tsp paprika, regular or smoked
Ground black pepper
1 tbsp (2 g) chopped parsley
For Skinny Alfredo Sauce:
2 tbsp (28 g) salted butter
3 to 4 minced garlic cloves
2 tbsp (16 g) all-purpose flour
1 cup (240 ml) chicken broth
2 cups (475 ml) whole milk
1 tsp salt
½ tsp ground black pepper
¼ tsp ground nutmeg
1 ½ cups (135 g) parmesan cheese
2 to 3 tbsp (6 g) chopped parsley
Additional 1 cup (90 g) grated parmesan, for serving
Extra parsley, for garnish
GET THE FULL RECIPE:
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