SKINNY FETTUCCINE ALFREDO

Skinny Fettuccine Alfredo image

65% less fat • 71% less sat fat • 36% fewer calories than the original recipe. Wow! Healthifying cut cholesterol and sodium by more than half from the original recipe.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

1 lb uncooked fettuccine
2 cups whole milk
1 tablespoon Gold Medal™ all-purpose flour
1/4 teaspoon salt
Dash freshly ground black pepper
Dash ground red pepper (cayenne)
2 tablespoons butter
2 teaspoons finely chopped garlic
2 oz 1/3-less-fat cream cheese (Neufchâtel)
2/3 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh parsley

Steps:

Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.
Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.
Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.

Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g