Fettuccine Alfredo Weight Watchers Recipes

TRICOLOR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding butternut squash during last 1 minute of cooking time; drain and reserve some pasta cooking water.
• Meanwhile, melt butter in a large nonstick skillet over medium heat. Add garlic; cook, stirring frequently, until golden and aromatic, 1 minute. Whisk in flour until combined; slowly pour in milk, whisking constantly, until flour is incorporated and milk begins to thicken, 30 seconds. Whisk in cream cheese and 1/2 c parmesan until smooth; cover sauce, remove from heat and keep warm.
• Add cooked pasta, cooked butternut squash and raw zucchini to warm sauce; cook over low heat, stirring until well-coated (adding some reserved pasta cooking water as needed to thin), about 1 minute. Serve immediately garnished with remaining Parmesan and fresh parsley.
• Serving size: 1 ½ c

CHICKEN FETTUCCINI ALFREDO

Steps:

• Heat a large, heavy skillet over medium heat.
• Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.
• Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.
• Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.
• While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
• Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well-combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.

FETTUCCINE ALFREDO

Steps:

• Grate the cheese, black pepper and nutmeg if you need to.
• Put 4 quarts of water to boil.
• Cooking: Set small frying pan in mid-high heat. Add the butter and the cream to the frying pan and mix well.
• Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and stir frequently until the sauce becomes heavier, then reduce the heat. Add the pasta to the boiling water along with some salt and cook to your liking.
• Once the pasta is cooked, drain the pasta and add it to the sauce. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

WW FETTUCCINE ALFREDO

Steps:

• Melt butter in a saucepan over medium heat. (this is where I would add the shrimp).
• Add garlic; saute' 1 minute.
• Stir in flour.
• Gradually add milk stirring with a whisk until blended. (I would add mushrooms here).
• Cook 8 minutes or until thick and bubbly, stirring constantly.
• Add cream cheese, cook 2 minutes, stirring constantly.
• Add 1 cup Parmesan cheese, stirring constantly until cheese melts.
• Pour over fettuccine; toss well to coat.
• Sprinkle with remaining 1/4 cup Parmesan cheese, parsley, and pepper.
• Serve immediately.

CHICKEN FETTUCCINI ALFREDO

Steps:

• Heat a large, heavy skillet over medium heat.
• Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.
• Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.
• In a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.
• Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
• Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.

TRICOLOUR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding butternut squash during last 1 minute of cooking time; drain and reserve some pasta cooking water.
• Meanwhile, melt butter in a large nonstick skillet over medium heat. Add garlic; cook, stirring frequently, until golden and aromatic, 1 minute. Whisk in flour until combined; slowly pour in milk, whisking constantly, until flour is incorporated and milk begins to thicken, 30 seconds. Whisk in cream cheese and 1/2 c parmesan until smooth; cover sauce, remove from heat and keep warm.
• Add cooked pasta, cooked butternut squash and raw zucchini to warm sauce; cook over low heat, stirring until well-coated (adding some reserved pasta cooking water as needed to thin), about 1 minute. Serve immediately garnished with remaining Parmesan and fresh parsley.
• Serving size: 1 ½ c

CHICKEN AND PASTA ALFREDO - WEIGHT WATCHERS

Steps:

• Cook the fusilli according to package directions, omitting the salt if desired.
• Meanwhile, sprinkle the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Spray a ridged grill pan with nonstick spray and set over medium-high heat. Add chicken and cook until cooked through, 5-6 minutes on each side. Transfer to a cutting board and let cool 5 minutes. Cut into 1/2 inch cubes and set aside.
• Combine the half and half, milk, flour, nutmeg, and the remaining 1/2 teaspoon of salt and 1/8 teaspoon of pepper in a small bowl; beat with a whisk until blended.
• Melt the butter in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring frequently, just until golden, about 1 minute. Whisk in the half and half mixture and cook, whisking constantly, until the mixture bubbles and thickens, 2-3 minutes. Stir in the fusilli, chicken, grated cheese, and parsley; cook, stirring gently, until heated through, about 1 minute longer. Serve at once with the shaved cheese (if using).
• Original Version:.
• 1 pound bow tie pasta.
• 1 c heavy cream.
• 1 c margarine.
• 1 c grated parmesan.

FETTUCCINE ALFREDO

Steps:

• Cook pasta according to package directions.
• While pasta is being prepared, melt butter in large skillet; add cream, salt and pepper. Bring to a boil and simmer for a few minutes uncovered to reduce and thicken sauce.
• Remove from heat and add cooked fettuccini and 1 cup Parmigiana Reggiano. Toss to combine and serve immediately with an extra sprinkling of Paremesan cheese over the top, if desired.
• NOTE: The success of this dish depends entirely on the use of fresh Parmesan cheese.
• Feel free to add any vegetables or meat to this basic recipe. Delish!

WEIGHT WATCHERS CROCK POT CHICKEN ALFREDO REMAKE

Steps:

• Saute onion, garlic, and bell pepper. (I like it better this way but you dont have to.).
• In a 5 qt crock pot, place chicken, onion, garlic, bell pepper, and sauce.
• Cook on LOW for 7 to 8 hours.
• Thaw and drain broccoli, add to crock pot along with noodles.
• Stir, cover, and cook on HIGH for another 35 to 45 minute.