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Fettuccine alfredo, better known as "heart attack on a plate, is definitely not recommended on a regular basis due to the amount of cheese and butter it contains. The sauce in this version, however, uses stock, evaporated milk and light cream cheese, and it's really delicious.
1/2 lb fettuccine
1 cup cold chicken (or vegetable) stock
3/4 cup canned evaporated milk (2%)
1/2 tsp Dijon mustard
1/2 tsp pepper
1 tsp finely chopped garlic
2 Tbsp all-purpose flour
1/4 cup light cream cheese (about 2 oz)
6 Tbsp grated Parmesan cheese
1 cup thinly sliced snow peas
1 cup thinly sliced red bell pepper
2 Tbsp chopped parsley |
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- Bring a large pot of water to a boil. Add the fettuccine and cook for 8 to 10 minutes or until just tender. Drain and place in a large serving bowl. Cover to keep warm.
- Meanwhile, in a saucepan off the heat, combine the stock, evaporated milk, mustard, pepper and garlic. Slowly whisk in the flour until smooth. Place the saucepan over medium heat and bring to a slight boil. Reduce the heat and simmer, whisking constantly for 4 to 5 minutes or until slightly thickened. Remove from the heat and whisk in the cream cheese and 4 Tbsp of the Parmesan cheese, whisking just until the cheese is melted. Set aside.
- Lightly coat a nonstick skillet with cooking spray and set over medium-high heat. Add the peas and bell pepper and sauté for 2 minutes or until warm but still crisp. Add to the cooked fettuccine, pour the sauce over the pasta and toss. Garnish with the remaining 2 Tbsp of Parmesan cheese and parsley. Serve immediately.
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Nutritional Analysis
per Serving
| Calories |
345 |
| Protein |
18 g |
| Fat |
6 g |
| Saturated Fat |
3.4 g |
| Carbohydrates |
55 g |
| Cholesterol |
15 mg |
| Sodium |
244 mg |
| Fiber |
2.9 g |
Prep Time: 10 minutes
Cook Time: 20 minutes
Make Ahead: Sauce can be made early in the day; reheat gently adding more stock if necessary. Prepare the vegetables and pasta just before serving.
Serves 4
Nutrition Watch: Green peas are a very good source of thiamin (vitamin B1), as well as a good source of vitamin B6, riboflavin (vitamin B2) and niacin (vitamin B3). All of these vitamins are important for carbohydrate, protein and lipid metabolism.
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