I was in the mood the cook something last night. I wasn’t sure what I wanted to make. I thought about making Tetrazzini, but I still want to find more recipes for it. I think what I ate in Canada was more of a Fettuccine Alfredo than a tetrazzini. So I decided to make a low fat fetuccine alfredo. I found one recipe that looked easy. I tweaked it around a little. It was good, but just not great. Something is missing. I will make it again, but trying adding something. Maybe a little Molly McButter? I will look through some non-low-fat recipes and see what I can find. Maybe it is just the lack of heavy cream which I can’t add without making it high-fat.

4/21-I tweaked the recipe by adding Molly McButter and a dash of garlic power. NOW it tastes great! Give it a try!

Ingredients:
1 chicken breast.
2/3 cup fat-free cottage cheese
1/3 cup fat-free milk
1/4 cup reduced fat parmesan cheese
1/8 cup Egg Beaters or similar
1/8 cup Molly McButter
dash garlic powder
dash salt
dash black pepper
8 ounces dry fettuccine noodles

Directions:
Grill the chicken breast until cooked through. Dice, and set aside.

Heat a large pot of water to boiling over high heat. Add fettuccine, and cook for 12 minutes.

Meanwhile, make the alfedo sauce by pouring cottage cheese, milk, parmesan cheese, egg substitue, garlic powder, salt and pepper into a blender or food processer. Process until smooth.

When fettuccine is done cooking, drain off all the water. Add alfredo sauce and chicken to the cooked noodles. Mix well, and heat over low heat until cooked through. Serve.

*recipe can be easily doubled.

Posted by Rob in Recipes on April 20th, 2007 |