Wednesday, July 27, 2011

Dukan Chicken Fettuccine Alfredo for two

HE SAID: It's ok, not a fan though.
SHE SAID: Tastes great with the garlic powder, but it's not creamy.

The male half of this couple prefers tomato based sauces, but after a few tomato based sauces he enjoys a change up.  He used to not really want to eat white sauces because they contained too much fat. posted a Fettucine Alfredo recipe and we decided to try it out with our left over Costco Rotisserie chicken.  On your Protein Veggie days, add some mushrooms!

We omitted the parsley since we could only find large bunches in Chinatown and they are too expensive in the regular markets.  Something went wrong, we thought we followed the cooking instructions to a tee, but ours did not come out creamy at all.  It was pretty watery.  We even made an additional small amount of corn starch paste and added it to the sauce, but that did not help.

Since we're not alfredo fans, not sure we will try this again...but you never can tell!

Serves 2
Prep Time: 10 minutes
Cook Time: less than 20 minutes

1 c. chicken stock
1 c. non-fat half-and-half
1 t. corn starch (make a paste out of it, then slowly add to your sauce)
1/2 c. grated Parmesan cheese
1/4. chopped parsley leaves, optional (for garnish)
2 packages House Brean Tofu Shirataki Fettuccine noodles
salt and pepper or red pepper flakes

Boil noodles for five minutes and drain well (add salt to the water), do not rinse.  Cook chicken stock in medium sized pan and reduce by half over medium heat.  Add half-and-half and simmer for five minutes.  Stir in the corn starch paste slowly and cook for two minutes until thick.  Add Parmesan cheese and blend in well.  Add salt and pepper or red pepper flakes to taste.  Add noodles to pan and toss to coat.  Serve immediately.

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