Tuesday, October 27, 2009
Low-fat Alfredo Sauce
Yes, you read the title of this post correctly. Low-fat and alfredo in the same sauce? Yup! I am not an alfredo girl, I much prefer a tomato based or olive oil based sauce. My husband on the other hand loves alfredo. When we were first dating he wouldn't even eat tomato sauces because he feared onions... my, how far we have come! I wanted to make something that he would really enjoy since I normally cook for my own tastes (of course with his in mind) so I decided to make some alfredo.
This recipe was super simple and pretty tasty. I don't know if it's very authentic tasting since it's made with chicken broth and cream cheese rather than heavy cream and parmesan but it is really good. I mixed mine with half alfredo/half tomato sauce and it was delicious! If you prefer to cook low-fat and are missing good creamy sauces give this a shot- you will be glad you did.
1/2 lb. pasta, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
3 Tbsp. Parmesan Cheese, divided
1/8 tsp garlic powder
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley
COOK pasta as directed on package.
MEANWHILE, beat broth and flour in medium saucepan with whisk until well blended. Add reduced-fat cream cheese, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
DRAIN pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.