Sunday, November 30, 2008

Yes, it really is LIGHT

Who would have thought that Fettuccini Alfredo could be light, or healthy? Well, leave it to Weight Watchers to be able to make a favorite dish lighter in calories and fat. I thought for sure Jason would grumble and groan about making a fat laden dish light, but he really enjoyed it! So did I considering I am not a huge fan of alfredo. I will eat it, but I don't make it very often, except that one other time (see old blog entry).

I altered this recipe slightly. It called for rubbing the chicken with whole garlic cloves. I love garlic, so I ended up using minced and kept it in the sauce. It turned out great! Also, believe it or not, the pasta doesn't taste like "whole wheat". Once it's covered in the sauce, nobody would really even know it was the healthier stuff.

I had never cooked or eaten Greek yogurt before, but it really added a zip and creaminess to this sauce. My local grocery store didn't carry it, so I had to make a special trip to Whole Foods. Now I will have to find another recipe that uses Greek yogurt. I suppose I could just eat it plain though, maybe with a little honey.

I hope you enjoy this lighter version of alfredo. Now, don't go mess it up by eating a piece of cheesecake for dessert or anything. Unless it's a healthy cheesecake : )

Chicken Fettuccini Alfredo
from: Weight Watchers with my alterations

6 garlic cloves, minced
1 pound boneless, skinless chicken breasts, washed and patted dry (four 4 oz pieces)
1 teaspoon salt
1 teaspoon pepper
cooking spray
1/2 cup canned chicken broth
1/4 cup heavy whipping cream
1/4 cup whole milk plain yogurt, Greek style
8 oz. whole-wheat pasta, fettuccini or spaghetti
1/2 cup grated Parmesan cheese

1. Heat a large, heavy skillet over medium low heat. Spray with cooking spray. Saute garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.

2. In a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of pan with a spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.

3. Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.

4. Remove chicken from cream sauce and set aside. Add Parmesan cheese to sauce and mix until well combined. Add cooked pasta and toss well. Serve pasta topped with chicken.

That green stuff in the picture? That's a big ole pile of cooked spinach. Mmmmm!