So, I am officially in like with allrecipes.com. BHE has a liking for fettuccine alfredo, but since it’s fat-laden goodness is not exactly in tune with a healthy lifestyle, I tend not to make it. Enter Smarter Fettuccine Alfredo:
This is a good base recipe for a light fettuccine alfredo, but I made several adjustments. I used wheat fettuccine – we always use whole wheat pasta; it’s good for you and we actually like the taste. During the last 3 minutes of pasta boiling, I threw in broccoli (a whole bunch). As I was cooking the pasta, I sauteed baby bella mushrooms and a small onion (sliced, of course) – olive oil, salt, pepper, and garlic powder on that. Next time I will add some red pepper flakes because that just makes everything better, doesn’t it? If you don’t like heat, don’t put those babies in. Finally, I put some chicken tenderloins on the Foreman – salt, pepper, garlic powder again – and cut that up once they were cooked (note – I probably could have sauteed the chicken too, but I hate cutting up raw chicken, and the Foreman and I are good friends. We have history.)
I think this initial effort came out a little bland. Part of the guilt here falls on the amount of sauce – I added all these ingredients, but did not make extra sauce. Next time, I will make more sauce, and use those red pepper flakes.