FIERY FETTUCCINE
Here's a fettuccine you've never seen before. It's super easy to make, relying on already-cooked sausage and a jar of roasted red bell peppers for fantastic flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cook and drain fettuccine as directed on package.
- While fettuccine is cooking, place whipping cream, Creole seasoning and bell peppers in blender or food processor. Cover and blend on high speed until smooth.
- Pour pepper mixture into 12-inch skillet. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in sausage; heat through but do not boil.
- Serve sausage mixture over fettuccine. Sprinkle with onions.
Nutrition Facts : Calories 440, Carbohydrate 44 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 650 mg
LOW-CAL FETTUCCINE ALFREDO
This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams
FIERY FETTUCCINE (LIGHTER RECIPE)
Evaporated fat-free milk and smoked turkey sausage are the calorie-busting secrets in this rich and creamy pasta favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cook and drain fettuccine as directed on package.
- While fettuccine is cooking, place milk, Creole seasoning and bell peppers in blender or food processor. Cover and blend on high speed until smooth.
- Pour pepper mixture into 12-inch skillet. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in sausage; heat through but do not boil.
- Serve sausage mixture over fettuccine. Sprinkle with onions.
Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 80 mg, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg
LIGHTER FETTUCCINE ALFREDO RECIPE BY TASTY
Here's what you need: broccoli, olive oil, cayenne pepper, garlic powder, salt, pepper, fettuccine, hummus, lemon zest, lemon juice, butter, grated parmesan cheese, basil, parsley, red pepper flakes
Provided by Tasty
Categories Lunch
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 450ºF (230˚C).
- Place the broccoli florets on a parchment paper-lined baking sheet and drizzle with olive, cayenne, garlic powder, salt, and black pepper, and stir to combine.
- Bake for 15 to 20 minutes, tossing halfway through, until lightly charred.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Before draining through a colander, reserve 1 cup (240 ml) of the pasta water.
- Return the pasta to the pot.
- Add the hummus, ½ cup (120 ml) of the pasta cooking water, lemon zest, lemon juice, butter, and Parmesan and toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed.
- Add the basil, parsley, red pepper flakes, and remaining reserved water.
- Add the broccoli to the pasta, and toss gently with salt, and pepper. Serve immediately with extra Parmesan, basil and parsley on top.
- Enjoy!
Nutrition Facts : Calories 584 calories, Carbohydrate 78 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams
LIGHTER CHICKEN FETTUCCINE ALFREDO
This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
- Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
- Return the chicken broth to medium heat and cook until reduced to 1 cup.
- Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
- Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
- Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
- Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
- Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
- Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
Nutrition Facts : Calories 758.9 calories, Carbohydrate 59.6 g, Cholesterol 239.4 mg, Fat 41.8 g, Fiber 2.8 g, Protein 37.8 g, SaturatedFat 24.2 g, Sodium 505.2 mg, Sugar 2.9 g
LIGHTER FETTUCCINI ALFREDO
A low-fat pasta for garlic lovers. For variety, try shell or penne pasta.
Provided by Linda Lou
Categories Main Dish Recipes Pasta
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water cook fettuccini until al dente. Drain.
- Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
- Toss pasta with Alfredo sauce and serve warm.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 44.6 g, Cholesterol 41.3 mg, Fat 20.7 g, Fiber 1.9 g, Protein 17.8 g, SaturatedFat 9.5 g, Sodium 623.6 mg, Sugar 4.4 g
FIERY FETTUCCINE
This is from Betty Crocker. It is really yummy and very quick to make! I highly recommend doubling the recipe if you have a hungry crew, though, because the servings are fairly small.
Provided by smellyvegetarian
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook fettuccine according to package directions.
- While fettuccine cooks, mix milk, red peppers, and Cajun seasoning in blender and mix well (I used an immersion blender in the pan for this step). Pour into fettuccine pan and heat over medium until thickened. Do not boil.
- Add smoked sausage and cooked fettuccine, mixing well. Add green onions last. Turn heat to low and warm through.
Nutrition Facts : Calories 321.7, Fat 7.3, SaturatedFat 1.8, Cholesterol 83, Sodium 1305.6, Carbohydrate 43.7, Fiber 0.8, Sugar 9, Protein 20.4
FETTUCCINE ALFREDO (LIGHTER VERSION)
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper, nutmeg to taste. Toss and thicken more. Serve immediately.
FIERY FETTUCCINE
Make and share this Fiery Fettuccine recipe from Food.com.
Provided by southern chef in lo
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook and drain fettuccine as directed on package.
- While fettuccine is cooking, place whipping cream, Creole seasoning and bell peppers in blender or food processor. Cover and blend on high speed until smooth.
- Pour pepper mixture into 12-inch skillet. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in sausage; heat through but do not boil.
- Serve sausage mixture over fettuccine. Sprinkle with onions.
- Note: Using roasted red peppers from a jar saves lots of roasting time in the kitchen! Look for them near the spaghetti sauces and Italian ingredients or near the canned vegetables in your grocery store.
Nutrition Facts : Calories 465.2, Fat 40.5, SaturatedFat 20.2, Cholesterol 126.2, Sodium 1557.8, Carbohydrate 10.4, Fiber 1, Sugar 0.4, Protein 15.4
SPICY SHRIMP FETTUCCINE
This dressed-up seafood entree from Judy Farrar makes a tasty impression on family and friends. "Nicely spiced shrimp, tomatoes and spinach top off the saucy fettuccine," she notes from Richmond, Virginia. "It's great with crusty bread and a salad,"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender. Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Add the spinach, shrimp, parsley and vinegar. Simmer, uncovered, for 2 minutes or until shrimp is heated through. Stir in the butter, salt, pepper and cayenne. Drain fettuccine; serve with shrimp mixture and feta cheese.
Nutrition Facts : Calories 419 calories, Fat 12g fat (5g saturated fat), Cholesterol 150mg cholesterol, Sodium 861mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
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