Happy Friday, guys! I have another awesome lightened-up recipe that has become a family-favorite around here. SKINNY FETTUCCINE ALFREDO! This stuff is creamy, dreamy and so delicious. 🙂
I had a Facebook follower comment on my Skinny Enchiladas the other day saying I shouldn’t lighten up recipes or call them “skinny” because it makes people think they can eat more of it. I’m sorry to say, but I totally disagree and told her that. I don’t believe that if something is “light” or “skinny” it means I can eat any amount I’d like. Common sense should tell people that it’s all about the calories. Period. You eat more calories than you burn, you’ll gain weight. If you eat less than you burn, you’ll lose weight. It’s as simple as that.
What I think is so great about these lighter versions is that the calorie content is reduced so it fits into my calorie budget and they still taste great! To me, that’s what eating better should be all about. Not depriving yourself of the foods you love, but to make them healthier by reducing calories and fat so you can still enjoy them! (Okay, I’ll get off my soapbox again. ha!)
This Alfredo sauce is so delicious and we absolutely love it. Especially my kids. They’ve never thought it tastes different or weird (kids can be great at detecting lighter or different foods, right!? 🙂 ) I have made this recipe so many times- it’s the only Alfredo sauce I make now. It’s extra delicious on Thin Crust Chicken Alfredo Pizza, and I’ll be sharing that recipe one of these days soon!
- 1 Tablespoon butter
- 4 cloves garlic, minced
- 3 Tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup low-fat milk (I used 1%)
- ½ cup freshly-grated Parmesan cheese
- 2 ounces low-fat cream cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 ounces fettuccine
- Melt butter in a large skillet over medium-high heat. Add garlic and saute one minute, stirring constantly. Sprinkle with flour, and stir to combine. Saute and stir for an additional minute to cook flour.
- Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Cook for an additional minute until thickened, then stir in Parmesan cheese, cream cheese, salt and pepper. Stir until cheese has melted. Reduce heat to low until pasta is cooked.
- Meanwhile, cook fettuccine according to package directions. Drain. Serve in individual bowls with Alfredo sauce poured over top. Serve and enjoy!