There is a reason behind the ‘no-guilt’ label on this dish. You see, there are four things in this world I can solely live on….
- Dairy Queen Blizzards
- Fettucine alfredo
Since I can’t make strawberries or DQ, I have decided that the least I can do is perfect the other two. So over the course of my domestic life I have been creating and re-creating alfredo sauce but always finding that there was just ‘something missing’. Either that or there was too MUCH of something in it…. like a heart attack disguised as cream! For a while I was assured that there was just no possibility in making a HEALTHY creamy sauce, so I would resort back to cream and butter (i’m sure my husband wasn’t too upset). But don’t fret my friends…. the other night after tossing several ingredients together in my mind, I perfected my favourite alfredo sauce. I actually had to stop what I was doing to grab my hubby over to share my moment of success. He
pretended to be was pretty excited! I don’t know if his reaction was more for my success or the fact that he knew he would be reaping the rewards on his plate soon. AND it really is no guilt. The only guilty ingredient is the light parmesan. And that even has the word light in front of it. Convinced yet? It has one-third the fat and calories of most alfredo…. but as my hubby sadly pointed out “Chelsey, that doesn’t mean you can eat three times as much” and my counter balance was “oh watch me”. I added imitation crab to mine, but you could also add lobster, chicken or prawns as your protein. Veggies like mushrooms and broccoli would also be a great addition. Enjoy!
1 tbsp extra virgin olive oil
4 cloves garlic, minced
2 cups skim milk
1 cup reduced sodium chicken broth
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup grated light Parmesan cheese
1/8 tsp ground nutmeg (my secret ingredient)
2. In a small saucepan, stir together milk, chicken broth, flour, salt, pepper and nutmeg over low heat until smooth and thick. Stir into garlic. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.