However, I've become a champ at "healthifying" things (that's a word, right?) and tops on the list was finding a fettuccine Alfredo recipe I didn't have to feel guilty about. With a couple of substitutions, it's really not hard to make this dish into something both delicious and (somewhat) healthy. This has become one of those meals where I just cook according to feel and proportions, but just for you, I'll dig up the actual measurements and real recipe.
Healthier Fettuccine Alfredo
1 package fettuccine
2.5 cups low-sodium chicken broth
3 tablespoons flour
2/3 cup light cream cheese
3 tablespoons Parmesan cheese
1/2 pound sliced mushrooms
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Cook pasta as directed on package.
Saute the mushrooms in olive oil and set aside. Combine broth and flour in saucepan over medium heat. Stir in cream cheese spread, 2 tablespoons of the Parmesan cheese, the nutmeg and pepper; cook 2 minutes, stirring constantly with wire whisk until mixture boils and thickens.
Drain pasta. Toss with sauce. Sprinkle with remaining 1 tablespoon Parmesan cheese and the parsley.
