i've served this with both shrimp and chicken; both get gobbled up quickly! This is a healthy version of Alfredo sauce. Drain the pasta and vegetables, and transfer to a large bowl. It was really good and very easy, especially for a lighter version of a dish I love so much! i think it also helps with the thickening because i didn't have problems like other reviewers. 1 (16 ounce) package frozen broccoli florets. Once you try it, you’ll never go … Plus, since the sauce you make is a basic white sauce, you can add what you want without messing it up. I think most people will be far more pleased with the resulting sauce and it sure is a lot faster to make. When I was looking for an alfredo sauce recipe online that was..wait for it ....990 calories per serving!!!!! You would not know this was healthy unless you already knew...it tastes so good I felt guilty afterwards! A definite keeper! Add in the flour and cook, stirring with a wooden spoon,1 minute. And I think I doubled the amount of Parm. In a medium saucepan, heat oil over medium heat. I’ve perfected this light Alfredo sauce using just 4 ingredients: butter, garlic, half & half, and parmesan cheese. Serve over pasta, chicken, veggies... OMG! Thanks for the great recipe! A skimpy half recipe was a good size for both of us, with a bit leftover. I had to use 2% milk it was all I had. Add broccoli to the pasta for the last several minutes of cooking. this alfredo is creamy and YUMMY!! This will be a regular at our house! I think most people will be far more pleased with the resulting sauce and it sure is a lot faster to make. I sometimes substitute peas for the broccoli. My basic suggestions are to replace the oil you saute the garlic and onions with "I can't believe it isn't butter". My basic suggestions are to replace the oil you saute the garlic and onions with "I can't believe it isn't butter". Thank you Dorothy! fixing the broccoli with the pasta works great! By the time it boils, the sauce will have thickened quite well (actually you might need to thin it a bit with more milk and stock) and you'll have made a basic white sauce. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until … This was AMAZING! Then, add a dash of powdered mustard, red pepper, and garlic (the garlic flavor needs to steep into the mixture a bit better and more "Alfredo" like). Are you kidding me! And I think I doubled the amount of Parm. Then finding this one for 80 cals just goes to show you that cooking light does not mean less flavor! I think most people will be far more pleased with the resulting sauce and it sure is a lot faster to make. I made this tonight and WOW! I also added shrimp and imitation crab. This was ok. I added chicken and 1 extra table spoon flour. Stir into onion mixture. Information is not currently available for this nutrient. 292 calories; protein 13.9g 28% DV; carbohydrates 50.5g 16% DV; fat 4.1g 6% DV; cholesterol 5.6mg 2% DV; sodium 360mg 14% DV. A lighter version of a creamy classic! Being from the south I made a rue adding the flour to the onion and garlic - then added the liquid. This was absolutely OUTSTANDING!!! Add comma separated list of ingredients to exclude from recipe. By the time it boils, the sauce will have thickened quite well (actually you might need to thin it a bit with more milk and stock) and you'll have made a basic white sauce. i used a can of evaporated skim milk (plus about 1/2 c. skim milk- to equal 2 c.) to give it a little more creaminess. Add garlic and saute until golden brown. Stir in Parmesan cheese. Plus, since the sauce you make is a basic white sauce, you can add what you want without messing it up. I would just assume make the original. I spent as long trying to fix the recipe as I did making it. I wasn't even looking for low-fat, but after reading the ingredients realized that they're sooo much cheaper than a traditional Alfredo, and are all things that I usually have on hand. Your daily values may be higher or lower depending on your calorie needs.

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