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Name: Low-Cal Fettuccine Alfredo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 tablespoon Unsalted butter; 1 clove Garlic; 1 teaspoon Grated Lemon zest; 2 teaspoon All purpose flour; 1 cup Milk; 3/4 teaspoon salt; 2 tablespoons (1 oz) Low fat Cream Cheese; 3/4 cup Grated Parmesan; 3 tablespoons chopped fresh Parsley; 12 ounce Fresh Fettuccine; 3 Chicken Breasts Cooked and Cubed

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INGREDIENTS

1 tablespoon Unsalted butter
1 clove Garlic
1 teaspoon Grated Lemon zest
2 teaspoon All purpose flour
1 cup Milk
3/4 teaspoon salt
2 tablespoons (1 oz) Low fat Cream Cheese
3/4 cup Grated Parmesan
3 tablespoons chopped fresh Parsley
12 ounce Fresh Fettuccine
3 Chicken Breasts ; Cooked and Cubed

Servings

INSTRUCTIONS

Meanwhile, bring a large pot of salted water to boil. Add the fettuccine and cook until al dente, 2 -3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to pot.

Add the sauce, chicken and half cup of the reserved cooking water to the pasta and gently toss to combine, adding more water as needed to loosen. Season with salt and peper. Serve with more grated parmesan if desired.

NOTES

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Low-Cal Fettuccine Alfredo

1 tablespoon Unsalted butter
1 clove Garlic
1 teaspoon Grated Lemon zest
2 teaspoon All purpose flour
1 cup Milk
3/4 teaspoon salt
2 tablespoons (1 oz) Low fat Cream Cheese
3/4 cup Grated Parmesan
3 tablespoons chopped fresh Parsley
12 ounce Fresh Fettuccine
3 Chicken Breasts Cooked and Cubed

Make the Sauce: Melt the butter in skillet over medium heat. Add the garlic and lemon zest and cook until garlic is slightly soft, about one minute. Add the flour and cook, stirring constantly with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cream cheese and parmesan cheese, whisk until melted, about 1 minute. Stir in the parsley. 
Meanwhile, bring a large pot of salted water to boil. Add the fettuccine and cook until al dente, 2 -3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to pot.
Add the sauce, chicken and half cup of the reserved cooking water to the pasta and gently toss to combine, adding more water as needed to loosen. Season with salt and peper. Serve with more grated parmesan if desired.

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Nutrition

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Serving Size: 1 Serving (307g)
Recipe Makes: 4 Servings

Calories: 561
Calories from Fat: 115 (20%)

Amt Per Serving		% DV

	Total Fat 12.7g	17 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.6g
Cholesterol 190.1mg		58 %
Sodium 868.4mg		30 %
Potassium 673.8mg		18 %
Total Carbohydrate 49.7g		15 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 49.5g
Protein 58.5g		84 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 561

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