A great low-fat version of this popular classic. You may never want to use a store-bought alfredo sauce again!
12 oz uncooked fettucine
2 tbsp butter
1-2 cloves crushed garlic
1 1/2 cups milk
1 1/2 tbsps flour
1/3 cup parmesan cheese
1/2 tsp basil
1/4 tsp each of salt and pepper
1/4 cup low-fat sour cream
2 tbsp chopped fresh parsley
1 or 2 chicken breasts, cubed and cooked
Cook pasta according to package directions. While it's cooking, prepare sauce. Melt butter in a medium saucepan over medium heat. Add garlic and sautie for 1 minute. Mix milk and flour together until smooth. Add to garlic. Increase heat to medium-high. Cook and stir until mixture is bubbly and thickened, about 4-5 minutes. Reduce heat to low. Stir in parmesan cheese, basil, salt and pepper. Cook for 1-2 more minutes. Stir in chicken and sour cream. Cook until heated through, about 2 minutes.
Pour sauce over fettucine and toss to coat. Sprinkle with parsley. Serve wtih extra parmesan cheese and black pepper if desired.
This was very tasty, it's hard to believe it's low in fat. Sometimes I add peas directly into the sauce, but this time I had peas on the side, along with a caesar salar. I didn't have any fresh parsley but it still tasted good without it. I think it's mostly for looks.
We all enjoyed this one, except for Cole (as usual these days). He only ate the lettuce. Actually I think he just sucked the dressing off the lettuce. I really don't know how he even survives on what he eats lately. I'm not giving up though, I will find something he likes to eat. Although for now my quest continues.
-Adapted from 'Looney Spoons'