One of the first things I wanted to try when I went off the Swank diet was Fettucini Alfredo. Pre-diet days, that was my absolute favorite Italian dish and I always ordered it at restaurants. Post-diet days, it's still delicious, but the fat content is just too much for me to rationalize making at home on a regular basis. I'm still supposed to eat healthy, people! Plus, the five pounds or so that I have gained is enough for me. :)Anyway, I came across this Ellie Krieger recipe, and decided to try it. I always love her food makeovers! This one is definitely one of my favorites and I'm so glad that I have a light alfredo dish to turn to when I'm craving a creamy pasta dish! I love the light sauce and the addition of the zucchini. I also add mushrooms because I just love them. You can pretty much add any veggie you like to this. My hubs isn't a fan of anything creamy, and even he loved this dish. When your picky eater husband approves a meal, you know that means the dish is a hit! Ingredients:
Directions: Cook pasta according to package directions. Reserve 1/2 cup of the pasta water and set the cooked pasta aside. Meanwhile, heat one tablespoon of olive oil in a large nonstick skillet/dutch oven. Add 1-2 cloves of garlic and saute over medium heat for 30 seconds, until fragrant. Add the zucchini and mushrooms and cook until tender, stirring occasionally, about 6-8 minutes. Transfer the veggies to a bowl. Heat another tablespoon of oil in the skillet. Season the chicken with salt and pepper on both sides. Cook the chicken in the pan, about 2-3 minutes per side depending on thickness. Set the chicken aside.
- Kosher salt
- 3 tablespoons extra virgin olive oil
- 2-3 cloves garlic, minced (garlic press)
- 2 zucchini, thinly sliced into half-moons (used food processor)
- 1 container of baby bella mushrooms
- 4 thin skinless, boneless chicken breasts
- Freshly ground pepper
- 12 ounces fettuccine
- 1 tablespoon all-purpose flour
- 1 cup cold 1% milk
- 1/2 cup evaporated nonfat milk
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh Italian parsley
In a small bowl, whisk the low fat milk and flour together. Add another tablespoon of oil to the skillet with the remaining garlic. Cook 30 seconds on medium heat, until the garlic is fragrant. Add the milk-flour mixture and bring it to a boil, stirring constantly. Reduce the heat to low and cook, continuing to stir, for about two minutes. Finally, add the evaporated milk, 1/2 teaspoon of salt, and the grated cheese. Stir to melt the mixture, for approximately one minute.
Cut the chicken into strips and toss together the pasta, alfredo sauce, zucchini, mushrooms, and parsley. Add reserve pasta water to loosen if necessary. Taste for seasoning and serve immediately. Enjoy! *Omit the chicken and add more vegetables to make delicious vegetarian dish!