Mock Fettuccini Chicken Alfredo
We suggest a side salad prepared with finely chopped lettuce, three cherry tomatoes and a few thin slices of cucumber.
Serve with reduced fat salad dressing on the side so that you can dip the salad ingredients; you'll be apt to ingest fewer calories as some of the dressing might be leftover.
When added to the salad, it tends to cling well to the leaves, thus leaving little behind.
Ingredients for this low calorie, low fat recipe are:
2 cups of cooked fettuccini
1/2 cup of diced onions
2 cups of skim milk
Butter Flavored or Regular Cooking Spray
4 ounces of finely graded mozzarella cheese
1/2 cup of freshly grated Parmesan Cheese
6 ounces of white chicken meat, cubed (equals meat from 1 medium-sized boned chicken breast - about 300 calories) or cooked shrimp
Cook chicken in non-stick pan using cooking spray. When near doneness is reached, add onions, salt and pepper. Don't overcook the bird or it will be too tough for the recipe. We're looking for a tender, juicy texture.
Prepare the Alfredo sauce in microwavable bowl. Simply melt the cheeses and the milk together; stirring ever so often to create a smooth texture.
Add the cooked fettuccini noodles to the chicken mixture and stir to incorporate. Add this mixture to the melted cheese sauce.
If you're a pasta lover, look for whole grain versions at the market for an added dose of nutritional values.
Most contain 100 calories per 1/2 cup, 150 calories per 2/3 cup and 200 calories per cup.
A very quick pasta recipe is to keep some cooked pasta stored in the fridge for easy use.
Add two cups of the following sauteed vegetables to one cup of hot pasta in addition to 1/2 cup of your favorite spaghetti or marinara sauce: fresh sliced mushrooms, bell peppers, onions, celery and baby spinach.