The first time I ordered Pasta Alfredo in a restaurant I didn’t really know what I ordered. A mountain of pasta arrived at my place, drenched with creamy (and very caloric) sauce. I was thinner at the time and ate most of my entre, something I cannot do now. Could I reduce the calories and enjoy this classic dish? Though I wasn’t sure, I thought it was worth a try.
Alfredo sauce is a mixture of ingredients that mose of us love — butter, heavy cream, Parmesan cheese, garlic if you like it, and freshly ground black pepper. Some recipes contain egg yolks and cream cheese. Emeril Lagasse has posted the recipe on his website. Unlike some recipes, he adds a minced shallot and uses Parmigiano Reggiano cheese imported from Italy. Just before serving, he garnishes the pasta and sauce with fresh parsley.
I’ve made ersatz Alfredo sauce with fat-free milk, one or two tablespoons of reduced fat cream cheese for flavor, and a tablespoon of shredded Parmesan cheese. blue meanie mushroom canada This sauce is a pretty good substitute for the original, but of course, nothing can equal the original recipe made with heavy cream.
Tonight I came up with a an Alfredo casserole that uses leftover chicken, as many vegetables as chicken, small pasta, and reduced fat sauce from a jar. To be honest, I was surprised with the results. The mushrooms blended well with the commercial sauce and the peas added color and texture. For more nutrition, I used whole wheat pasta, something my husband doesn’t like. But he didn’t know the pasta was whole wheat because it was mixed in with an “army” of mushrooms and those tiny peas.
We ate this casserole like there was no tomorrow. This recipe makes four normal portions, fewer if you’re feeding teenagers. You can double the recipe if necessary. Anyone who likes pasta, chicken, and creamy sauce will love Mushrooms and Chicken Alfredo. This recipe may become one of your family’s favorite meals.