Love for Food

I love Food Network Magazine. The big bold pictures and easy to make recipes. Last month, I saw the recipe for Fettuccine Alfredo. It was in the weeknight section and seemed so quick and easy. I cut the recipe out and put it in my file of dishes to try. During Weight Watchers last week, our leader mentioned what he said was a total no no. He said something to the effect of, " It's not like it's Fettuccine Alfredo". My mind wandered back to that article I cut out. I really wanted to try that version I saw in the magazine! When I thought about things a little more I realized it was a bad idea to ruin all my efforts at the gym . I began to think about substitutions. Maybe substitute fat free half and half for the heavy cream? I was afraid it would than be too watery. Instead of messing around too much with the consistency, I decided to look for a lower-fat/calorie version. I found the recipe here, at a blog called Cooking Gone Light. I was very worried about how it would taste. The entire dish comes out to just under 300 calories with chicken. 300 vs. around 800 is a big difference. What is it that is being sacrificed? Would it be wroth it or should I just realize I need to save Fettuccni Alredo for special occasions? I gave it a try and it's a keeper. While it's not your traditional Fettuccine Alfredo, it has the same taste as the classic. The difference between this version and the classic is that the sauce was a bit drier and not as creamy. (However, you can add a bit more milk to add some more wetness to the sauce, if you wish.)The flavor was good and similar to the classic. I didn't feel hungry after eating, the pasta sat well in my stomach. The chicken kept me satiated. For those of you who are on Weight Watchers, the dish came out to 6 points. If anyone eats Lean Cuisine's, a 6 point pasta from them is like air in my stomach. I felt like I ate two bites and am still so hungry, but the little tray is empty. I wanted to share this dish to all my fellow foodies who are trying to eat a bit healthier, and still want to enjoy what you are eating. Ingredients: Serves Four 8 ounces whole wheat fettuccine 1/4 cup part skim ricotta cheese (or cottage cheese if that is what you have on hand)
1/4 cup plain low-fat yogurt
1/4 cup skim milk 1/2 cup grated Parmesan cheese 1 tablespoon unsalted butter or margarine 4 boneless, skinless chicken breasts optional (or for a”quickie” version, precooked low-sodium store bought chicken) 1/2 teaspoon black pepper *1/2 tablespoon cornstarch* (you may or may not need this)
Method:

• Cook the noodles according the package directions, omitting the salt.
• If you are using chicken breasts: While the pasta cooks, cut the chicken into thin strips, or large chunks and cook in a skillet sprayed with cooking spray over medium-high heat (stirring frequently) for about 7 – 9 minutes, or until chicken is no longer pink. Set aside. *I used Ms. Dash table blend for no salt and some added flavor, turned out great.*
• Drain the noodles well and return them to the empty pot. Add the ricotta (or cottage) cheese, yogurt, skim milk, butter, and 1/4 cup of the Parmesan cheese to the pot.
• Turn the heat on very low and stir well until everything is combined. If you are using chicken, add that now as well. If the sauce looks a little too watery, add the cornstarch and continue to stir until it has reached the desired thickness.
• Divide between 4 plates, sprinkle with the remaining 1/4 cup Parmesan cheese and the black pepper, serve and enjoy!!