I modified the traditional Fettuccini Alfredo recipe mainly because I never really liked the thick, heavy version. This one has less calories and fat and the fresh herbs enhance the flavors making it a wiser choice.
Serves 6-8
1 lb. Fettuccini dry pasta
2 cups chicken broth
2 tablespoons butter + 2 tablespoons flour (beurre manie)
1/3 cup 2% milk
1/2 tablespoon chopped fresh basil (oregano, parsley)
1/4 tsp. white or black pepper
2 cloves garlic, minced
1 tablespoon oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 cups chicken, cooked
Instructions:
Heat oil over medium heat, sauté garlic
In a large saucepan, bring chicken broth to a simmer over moderate heat.
Stir in beurre manie and cook until thickened
Add milk and garlic and turn heat to low. Season to taste with salt and pepper
Add herbs and continue to cook
Meanwhile prepare pasta according to package directions. Drain
Add pasta noodles to sauce and stir until well blended.
When sauce is thick and creamy add chicken and heat through.
Top with Parmesan