Our opinions about food are a funny thing. When I was pregnant with Nicholas, for Valentine’s Day, I ordered a complete dinner for two from a small local restaurant. One of the selections was a delicious shrimp salad. But then I got food poisoning that lasted for f-o-u-r l-o-n-g d-a-y-s, and it took me a good year until I would go back to the restaurant again.
When The Husband was a teenager, he was on a family trip to Disney World, and got sick from eating Fettucine Alfredo. To this day, it doesn’t matter who is making it, he refuses to eat Alfredo sauce. And, of course, it happens to be one of my favorite sauces. I’ve gotten around that a bit by adding a bit of tomato sauce to Alfredo, and calling it pink sauce. Shhh!
The free food magazine from Kraft arrived the other day, and a recipe for a low-calorie, low-fat Alfredo sauce caught my eye. Anything with 5 minutes of prep time is certainly worth a look, right? In keeping with my personal “use what’s on hand” challenge, there was no extra trip to the grocery store needed, and in 15 minutes the recipe was done. With no heavy cream or milk, it’s not as rich as a typical Alfredo sauce, so not a wow recipe, but still good nonetheless, and pefect for a harried weeknight. Nicholas has never had Alfredo sauce and inhaled the whole plate, so you know it’s kid-friendly too.
On the cream cheese, I happened to have one on hand that had chives in it, and it worked equally well, although Nicholas made us pick out all the little chive pieces. Between the chives and parsley, this is a perfect addition for Kalyn’s Weekend Herb Blogging.
So, fess up. What are YOUR funny food phobias?
A year ago today… the debatable Sandra Lee.
Smarter Fettuccine Alfredo
Recipe courtesy of Kraft
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, 1 cup each
8 oz. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup PHILADELPHIA Light Cream Cheese Spread (I used one with chives)
3 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg (I skipped)
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley
COOK pasta as directed on package. MEANWHILE, combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens. DRAIN pasta. Toss with sauce. Sprinkle with remaining Parmesan cheese and parsley.
Notes: 300 calories and 6 grams of fat per serving.