Alright, one more dinner recipe for you. Same as before, this one makes another quick and easy meal -- perfect so you can get back to baking those holiday goodies.
I found this gem also back in March off Macaroni and Cheesecake's site, although I made a few changes based on what I had around the house.
Pasta Alfredo
Adapted from: Kraft Foods
Adapted from: Kraft Foods
1/2 pound rotini or other medium pasta, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 teaspoons flour
1/3 cup 1/3 Less Fat Cream Cheese
1 tablespoon Parmesan cheese
2 tablespoons Romano cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/8-1/4 teaspoon cayenne pepper
2 teaspoons dried parsley
Boil pasta as directed on package.
Meanwhile, beat broth and flour in medium saucepan with whisk until well blended. Add cream cheese, Parmesan, Romano, nutmeg and peppers; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
Drain pasta; add pasta to the sauce; toss to coat. Garnish with any additional parsley or cheese if desired.
Serves: 4
Not too bad of a recipe for one that's supposed to be a "lightened" version of alfredo. The nutmeg gives the sauce a nice rounded "fall" flavor while the cayenne gives it a nice little kick (specially added for Adam). I'd definitely make it again when the mood for alfredo strikes.
| Nutrition Facts | |
| Amount per serving | |
| Calories 304 | Calories from fat 80 |
| % Daily Value | |
| Total Fat 8.9g | 14% |
| Saturated Fat 5.2g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 306mg | 13% |
| Total Carbs 45.1g | 15% |
| Dietary Fiber 2.2g | 9% |
| Sugars 1.6g | |
| Protein 11.8g | |
| Vitamin A 7% | Vitamin C 2% |
| Calcium 7% | Iron 17% |
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