Prep 20 mins
Cook 30 mins
This is another great recipe I got out of a magazine called "Clean Eating". It is a great tasting low fat, low sugar dish. Both DH and I thought it was excellent!! (until we went out for dinner on Valentine's day and had the FULL FAT dish.) But, you still have a wonderful option to eat something that is lower in fat and sugar but still taste great. Hope you enjoy.
- 2 red peppers, cut in half, seeds and ribs removed. (I use roasted red pepper's in the jar)
- 1 cup low fat cottage cheese
- 2 tablespoons canned chicken broth
- 1⁄2 cup parmesan cheese, grated
- 1 garlic clove, minced
- salt and pepper
- 10 ounces frozen broccoli, chopped (I use fresh, steamed and chopped)
- 12 ounces whole wheat fettuccine
- 2 cooked boneless chicken breasts, sliced into strips (I zap mine in the microwave or you can use rotisserie chicken)
- Preheat oven to 450 degrees. Roast red peppers cut side down for 20 minutes, until skin is blackened and peeling away.
- Remove from oven and let cool.
- When they can be handled, peel off skin and cut pepper into long strips.
- Set aside. (I use roasted red pepper's in the jar).
- In blender or food processor, puree' cottage cheese and chicken broth until no curds remain, approximately 2 minutes.
- Stir in Parmesan cheese and minced garlic.
- Season with salt and pepper.
- Set aside.
- Cook broccoli in microwave according to package directions.
- Cook fettuccini according to package directions.
- Save 1/2 cup of pasta water before draining.
- Drain and return pasta to bowl.
- Stir in cheese sauce, peppers and broccoli.
- Thin out sauce with reserved pasta water if needed.
- Place chicken strips on top of pasta and serve.
Great! This doesn't taste low fat...you get your creamy noodle fix with it. It is a bit bland though. I made it with campagnelle pasta. I added frozen peas to the boiling pasta when it ready to drain. I sauteed fresh sliced mushrooms with extra garlic in some olive oil and then tossed that with the pasta and peas. I also used jarred roasted red peppers but didn't really like them in it. I didn't use broccoli. I tossed the chicken with some Lawry's season salt. I thought it was strange that you don't have to heat up the cheese sauce but I guess it warms when you toss it with the hot pasta. My baby enjoyed feeding himself this. Made for kittencalskitchen.com tag game.
Gotta admit that I was a bit skeptical about the taste of this Alfredo dish, but it does, in fact, come through with flying colors, especially for those of us who tend to forgo such a sauce! We loved the sauce (I, too, was very generous with the garlic) & the over-all flavor was right on for us! Definitely a keeper of a recipe! [Tagged, made & reviewed in the Potluck Tag Game]
A wonderfully flavoursome low-fat recipe that did not in any way taste low-fat and that I'd would be happy to serve to guests. I used my Vegetable Stock, doubled the garlic and added some sliced mushrooms, rosemary, sage and thyme and - just before serving - a sprinkling of toasted, slivered almonds. I used yummy roasted peppers from my local deli. I am always keen to try Teresa's low-fat dishes and this was another winner! I was particularly impressed with the low-fat creamy sauce! :) Made for Gimme 5.