Happy Friday! Does anyone have any great plans for the weekend? Jay is working through the weekend, so it’ll be a pretty low-key weekend for us. No special outings this time, not even grocery shopping (I buy groceries every other week, and this is an off week). The weather is supposed to be beautiful, though, so there may be some time spent going for a walk or sitting out on the deck in the sunshine with a good book. I wish summer could last all year long. *Sigh*
This recipe today comes from Philadelphia brand. I’ve made it many times now, and I really like it. Of course, it’s not going to be able to compete with a heavy cream and cheese-laden alfredo, but for a lighter option, I think it’s really good. This time I added some chopped broccoli to make it a little heartier and sprinkled in some chives fresh from my herb garden. With some garlic bread and salad on the side, it makes a really nice meatless meal 🙂
Smarter Fettuccine Alfredo
- 10 ounces fettuccine pasta
- 1 1/4 cups chicken broth
- 1/3 cup cream cheese
- 4 tsp flour
- 3 Tb Parmesan cheese
- 1/4 tsp nutmeg
- 2 Tb fresh parsley
- salt and pepper to taste
- 1 cup steamed broccoli (optional)
Cook pasta according to package directions. Drain, saving a little of the pasta water just in case the sauce needs thinning.
Whisk together broth and flour in a saucepan. Stir in cream cheese, 2 Tb of the Parmesan cheese, nutmeg, broccoli, if using, and salt and pepper to taste. Cook until the sauce is smooth and thickened. Add the fettuccine to the sauce. Stir to make sure it’s all coated. Sprinkle with fresh parsley and the remaining Parmesan cheese.