Pasta and Cream Sauce
In bootcamp on Monday our nutrition discussion on restaurant foods sparked talk of pasta with cream sauce. When I was younger, cream sauce was definitely on the ‘no’ list. But as I’ve learned more about cooking, I’ve found some easy ways to make them a little healthier and easier to incorporate into my diet.
Chicken Tequila Fettuccine — This is a lightened version of a popular pasta dish at California Pizza Kitchen.
Fettuccine with Alfredo Sauce
1 pound uncooked fettuccine
1 tablespoon butter
1 1/4 cups half-and-half
3/4 cup (3 ounces) grated fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Italian parsley, chopped (optional)
Cook the pasta, drain and keep hot. Melt the butter in a saucepan. Add the half-and-half, Parmesan, salt and pepper. Cook until hot, about 1 minute, stirring constantly.
With a pair of tongs, dip the hot pasta into the sauce in batches just until lightly coated. Place in a serving bowl, top with chopped parsley.
Serves 6.
Nutrition (per 1 1/2 cup serving): 427 cal, 15g fat, 17g protein, 57g carb, 2g fiber