A crowd pleaser on the menu in most Italian restaurants is fettuccini alfredo, a deliciously creamy mixture of fettuccini, cream, butter, and cheese. Although this dish is most certainly mouth watering, it is also waistline expanding, as it contains an astronomical amount of calories and little nutritional value. While most people who mind their cholesterol and do their best to maintain their bikini body would not dream of indulging in such a dieting disaster for a meal, there are healthy alternatives to make this Italian classic approachable for all dinners. The healthy lower calorie version may not be offered in many dinning establishments, but within the comfort of your own home, this Italian favorite can be a delicious alternative. For example, using whole-wheat fettuccini makes the dish rich in fiber, while adding chicken and broccoli boosts the protein content and helps to make it a well-rounded meal. So the next time you’re craving some comfort food, but would still like to button your jeans Friday night, try this healthy version of the classic fettuccini alfredo.
1 lb whole wheat fettuccini alfredo
1 lb chicken tenders(or chicken-soy based substitute)
2 heads of broccoli
2 tblsps butter
1 pint of fat free half-and-half
1 cup pecorino romano cheese
Boil water and add fettuccini. Cook until al dente
Season the chicken with salt and pepper, then sauté in olive oil. Once cooked, drain the oil, add the butter and half-and-half. Pour everything over the fettuccini.
Steam the broccoli for 4 minutes and add to the mixture once the pasta is cooked. Add black pepper to taste.
For more recipes and great tips get your copy of The Basic Art of Italian Cooking at http://www.marialiberati.com
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