fettuccine alfredo

Fettuccine Alfredo – Lightened-Up
Serves 4 – Each serving is 9 WW+ points

Recipe from my friend Michelle @ HalfBakedLife

8 oz whole wheat fettuccine pasta, uncooked
1 1/2 tbsp butter
1 1/2 tbsp flour
1 cup skim milk
1/4 cup fat free half & half
2 tbsp reduced sodium, fat-free chicken stock
1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste
1/4 tsp garlic powder, to taste
1 1/2 oz freshly, finely shredded Parmesan cheese
2 oz Reduced fat cream cheese

In a large pasta pot (or stock pot) bring water to a boil.  Add in fettuccine noodles and cook according to package, or preference, drain set aside

In a separate saucepan over medium heat melt butter, then add in flour stirring constantly for 2-3 minutes to cook flour taste out.  

Slowly add-in milk, cream and chicken stock stirring constantly to prevent lumps
Add in salt, pepper and garlic powder

Let sauce come to a slow bubble and once it has thickened reduce temperature to low and add in cheeses, stirring until combined.  

Taste for seasoning adjustment then add in pasta and gently combine
Let stand for 5-10 minutes to continue to thicken-up

Serve with fresh chopped parsley or additional parmesan cheese is desired
Each serving is 9 WW+ points


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