But it’s damn delicious, and a lot better for us. Because again I’m messing with the memory of yesteryear. Now that chicken broccoli alfredo has made a comeback, I’m kinda thinking it’s never leaving…And it just m ay be even better than the ones we remember having years ago. If we’d used traditional fettuccine, we’d be tacking on an extra 200 calories per cup to each serving, but with the Shirataki fettuccine? 20 calories. I can’t praise these enough–especially here, where the sauce is rich and the additions aren’t necessarily calorie-free. And the last secret? Shirataki fettuccine noodles. Photo By: Andrew McCaul Inas Real Meatballs and Spaghetti ©2012, Television Food NEtwork, G.P. It still tastes rich by most standards, but with about half the calories.įor the overall meal, adding more broccoli to bulk up the volume of food you’re eating is always a key to making a richer meal more satisfying. Photo By: Ryan Dausch Low-Cal Fettuccine Alfredo. While the pasta is cooking, roughly chop the peas. Add the pasta, cook for about 9 minutes until al dente, then drain. We can choose to add some of those back in the form of high quality cheese, which is really where you’ll taste the calories, anyway–and that’s something I’m always mindful of: spending calories where I’ll taste them…where they’ll appear to matter.Īnother quick way to lighten the sauce itself is by swapping half and half for the heavy cream. Bring a deep pan of water to the boil and salt it generously. Leaving out the butter and flour cuts down on calories significantly. They nixed the roux by simply bringing cream and cornstarch to a simmer until thickened and then stirring in a solid amount of Parmesan cheese. Bring a large pot of water and 1 tablespoon kosher salt to a rolling boil. Cooks Illustrated solved this problem with their lighter alfredo (of course they did). Whisk the eggs and cheese in a bowl to combine set aside. But if we want to cut down on the butter, we need to find a way to either lose the heavy cream (not happening) or cut out the roux (the butter and flour mixture that later thickens the cream into a silky sauce). The loveliness of alfredo sauce is in butter and heavy cream and Parmesan.
But mostly, I just end up browsing the dessert menu and then ordering something lighter. Sometimes I even think to order it, and I wonder if I’d be warping nostalgia somehow, or if I’d be upset when it didn’t come with that long, seasoned breadstick. The stirrup era, the braces era, the Leonardo DiCaprio era that never ended. Whenever I see it on menus, I remember it like it was a decade. Chicken, broccoli, and fettuccine with a deliciously creamy and light alfredo sauce recipe (377 calories)! Everyone loves this classic comfort food makeover!ĭid we all go through a phase with chicken, broccoli, ziti? Like, did you or did you not order chicken, broccoli, ziti in alfredo sauce at every restaurant for at least 5 good years there? I swear I was really on a bender from ‘95 to 2000, and then I don’t know what happened…buffalo chicken?
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