It’s been a while since I last ate the excellence that is, Fettuccine Alfredo. It’s not really a thing in Australia. In America, it seems a standard on most menus and whilst, not entirely healthy, it sure is tasty. Hello Olive Garden, I miss your face.
Spouse went out Saturday night (lucky him) and I realised I could probably stomach a meal as I hadn’t eaten more than a few dry biscuits since Thursday, thanks to a heinous bout of stomach flu. (Upside, lost 4kgs. Downside, 3kgs came back after a few glasses of water. Damn you fluids.) Anyhoo, I had the hankerings for pasta but didn’t want to order take out and felt I should attempt something a bit lighter and less greasy than the local Italian place usually serves. After some digging around on Pinterest I managed to get the bones of a decent recipe which I then changed up and de-fatted slightly. The end result was very good. So if you feel like a creamy pasta once in a while, with less fat than usual, this is for you. Plus it’s easy.
Serves 2. Adjust accordingly.
Stuff you need:
20c piece worth of Fettuccine.
1 small tin of Carnation light and creamy evaporated milk.
2 TBSP butter or canola spread if you wish. (I personally find the butter works into the mix better.)
2 1/2 cups of water.
1 TBSP of minced garlic.
1 cup of Parmesan or low fat strong cheddar.
1-2 cups of shredded cooked BBQ chicken.
Salt and Pepper to taste- I use a fair bit of pepper to cut through the evap. milk taste that can sometimes creep in.
(Bacon would be good, Mushrooms too if you wished.)
Using a deep fry pan or saucepan, pop evap. milk, water, butter, garlic and pasta in. Bring to the boil. Add salt and pepper to taste, and half the cheese. Simmer for 15 minutes or until pasta is tender. Stir in the rest of the cheese and the chicken and serve. Easy!
NB- If your pasta isn’t tender enough, add a little more water or evap milk. I found mine was perfect with this amount. Be careful not to let it burn, stir consistently and watch!
Serve with crusty bread and a nice green salad for a quick meal.