Hubby and I had a date afternoon instead of a date night and went to see
The Intern
Fun fluff of a movie and great if you want “life is good and happily ever after”. That is my favorite kind of movie. I want to be totally entertained and not leave worrying about something. So this filled the bill. I definitely say thumbs up.
When we got home I was trying to figure out what to fix for dinner that didn’t take a lot of time.
Plus – I am trying really hard to cook something that is man pleasing and still “skinny”. I found this fabulous “Skinny Fettuccine” recipe at
Gimme Some Oven and just had to give it a try. My little twist is I added some sauteed chicken to the recipe. Totally “skinny” and still man pleasing too. Now that’s definitely a win – win.
SKINNY FETTUCCINE ALFREDO
This easy fettuccine alfredo recipe is made “skinny” with a lighter alfredo sauce recipe — but it’s as delicious and creamy and flavorful as ever!
INGREDIENTS:
- 12 ounces fettuccine (or any pasta shape)
- 1 Tbsp. olive oil
- 4 cloves garlic, pressed or 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
- (optional topping: chopped fresh parsley)
DIRECTIONS:
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, salt and pepper until the cheese 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. Serve topped with chopped fresh parsley if desired.
I used one chicken breast, cut in chunks and sauteed in a small amount of oil. When done I removed from the skillet to make the sauce.
A big pot of boiling salted water to cook the fettuccine in.
I shredded a small chunk of Parmesan cheese and used minced garlic.
Everything is measured and ready to go. Just follow the directions.
I added the cooked fettuccine, chicken and Parmesan cheese to the sauce.
I used tongs to toss the fettuccine, chicken and cheese to mix well with the sauce.
We loved it, great meal served with a small salad and only took about 30 minutes total from start to table. Love that.
If you need a crowd pleasing dish that could easily serve 6 and tastes like you spent hours, give this one a try.
