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Rich Fettuccine Alfredo Recipe

Rich Fettuccine Alfredo Recipe photo by Taste of Home

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Everyone will love this super-creamy, warm and cozy entree on a chilly evening. But no one will ever guess that something this cheesy and delicious could also be lighter! Try it–you’ll see what we mean. Taste of Home Test Kitchen

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Healthy

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Rich Fettuccine Alfredo Recipe

Prep: 20 min. Cook: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

8 ounces uncooked whole wheat fettuccine
2 Wright® Brand Bacon strips, coarsely chopped

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1/2 pound sliced fresh mushrooms
1 small onion, chopped
1 small sweet red pepper, chopped
2 garlic cloves, minced
4 ounces fat-free cream cheese, cubed
2 tablespoons cornstarch
2 cups whole milk
3 cups cubed cooked chicken breast
1/3 cup shredded Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
Saute the mushrooms, onion and pepper in drippings until tender. Add the garlic; cook 1 minute longer. Stir in cream cheese until melted.
Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, Parmigiano-Reggiano cheese and salt; cook and stir until cheese is melted.
Drain fettuccine; add to chicken mixture. Heat through. Sprinkle with mozzarella cheese and reserved bacon. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 417 calories, 12 g fat (5 g saturated fat), 77 mg cholesterol, 561 mg sodium, 38 g carbohydrate, 5 g fiber, 38 g protein.

Originally published as Rich Fettuccine Alfredo in Healthy Cooking February/March 2010, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Rich Fettuccine Alfredo

Rich Fettuccine Alfredo

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Reviewed on May. 17, 2010 by mjlouk

Wow! This was awesome! Mine wasn't as low fat as the recipe though - I used whole milk (because that's what I had) and reduced fat cream cheese instead of fat free. I left out the red pepper b/c my DH doesn't like them. Next time I make it I might sub in sundried tomatoes for the red pepper. I would definately serve this to company.

Reviewed on Apr. 30, 2010 by mybell

My family loved this recipe and the bacon is what they thought made the whole meal.

Reviewed on Jan. 28, 2010 by ColleenaG

My family wasn't crazy about the flavor of the sauce and thought it was "too heavy" even for a rich alredo sauce. Loved having the bacon in it--then cooking in the drippings but I'm going to have to work on lightening the sauce up before I serve it again.

Reviewed on Jan. 26, 2010 by janetjordan

This recipe made a nice dinner. It is very adaptaple to whatever else you would like to add. I had some leftover brocolli that I threw in. I never did add the mozzeralla cheese, but it was fine without. Very creamy and filling. Husband recommended adding shrimp next time.