Prep 10 mins
Cook 20 mins
Everyone seems to have had one of those "healthy" Alfredo sauces that taste like glue. This one is easy and has a nice creamy taste, without the fat. It can be mixed with chicken, shrimp, scallops or your choice of firm white fish, thoroughly browned and cubed. I like adding the peas to the sauce, but they can also be served on the side.
- 1⁄2 cup flour
- 1 cup low-fat milk
- 1 (12 ounce) can fat-free evaporated milk
- 1 pinch pepper
- 1 pinch cayenne pepper
- 2 -3 large garlic cloves, minced
- seafood or chicken
- peas, if desired
- Whisk cold milk and flour together thoroughly, then place in sucepan over low heat.
- Add evaporated milk, pepper and cayenne, stir.
- Continue stirring frequently, scraping the bottom to prevent mixture from thickening unevenly.
- Brown chicken or seafood and garlic in a skillet using nonstick spray.
- When the sauce thickens enough to begin sticking to your spoon, remove from heat and add meat and garlic.
- Serve over pasta.
This recipe was great! And much healthier than some of the others I found while searching. I did add a tsp of corn starch to thicken the consistency, but other than that this worked well with my baked cajun alfredo pasta!!