Monday, May 16, 2011

Low-Fat Fettuccine Alfredo

Confession: the chicken did not thaw in the refrigerator today, so when I went into the kitchen at 5:45 to make a quick dinner, I had to regroup. This fettuccine recipe came in an e-mail today from Real Simple and I decided it was a good bet. We had oven roasted broccoli a few days ago, so I threw it into the sauce. The key to good Alfredo sauce is good Parmesan cheese. I had some grated Parmesan from Costco. It said imported, but the flavor was not as good as the wedges you grate yourself. Live and learn. I use 2% milk, not skim, but the sauce was just as good, if not better!

Low-Fat Fettuccine Alfredo
12 ounces fettuccine
1 head broccoli, cut into florets, stalk peeled and sliced
1 1/2 cups skim milk
1 tablespoon unsalted butter
1 tablespoon flour
3/4 cup cup freshly grated Parmesan, plus more for serving
kosher salt

Cook the pasta according to the package directions. Drain.

Meanwhile, bring a pot of salted water to a boil and cook the broccoli until tender, 3 minutes. Drain.

Heat the milk and butter in a large saucepan over low heat and slowly whisk in the flour. Simmer until slightly thickened, whisking constantly, 1 to 2 minutes.
Remove from heat and stir in the Parmesan and ½ teaspoon salt. Add the pasta and broccoli and cook, stirring, over low heat until heated through.
Top each serving with extra Parmesan.

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