A couple weeks ago, Coach and I were trying to decide something new for dinner. Around this time of year we both cannot come up with anything that we may want.. nothing sounds good to us. Chicken Alfredo finally came to mind, a dish that I used to cook him long ago, so being a little more health conscious now, I set out for a healthier version.
You can find the original recipe here.
Guiltless Alfredo Sauce
Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
I also used Organic Cream Cheese, Almond Milk, and Gluten-Free bow tie noodles. There is a super yummy restaurant in Athens called Transmetropolitan.. they serve cheese tortellini with their chicken Alfredo dish. I was thinking of that in my head while making the dish.. if you add the tortellini you really don't need the noodles of your choice. And I didn't realize that until I had already mixed everything together. Picking around the noodles wasn't easy.
Tomatoes sounded good at the time and I also LOVE a little Cajun seasoning on top. Don't knock it til ya try it! It's delish!!
We BOTH loved the homemade sauce!
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