Sometimes scrolling through old posts can be a bit painful because of my stellar photography skills. This particular post isn't TOO bad, but it definitely deserves a face lift. It's embarrassing that it has been 4 years since I made this dish. Seriously, a CRIME. This recipe is SO good, you'd never know it was a lightened up version. It is creamy, it is rich & it is delicious. My only complaint (& it's the same complaint I had 4 years ago) I wanted more after I ate my one serving!! This time around I added chicken & that bit of protein really did wonders on filling me up. The recipe is a bit labor intensive, but overall really not that bad & totally worth all the steps. I definitely won't be waiting another 4 years to make it again!
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Every once in a while I just want to indulge. I want to forget about being healthy & making good choices. I want to forget about the summer & bathing suit season. I want to just relax & enjoy eating delicious foods without worrying about the consequences. After drooling over Fettuccine Alfredo recipes online, I knocked some sense into myself & decided to look for a healthier alternative. This recipe was SO much better than I had anticipated!! It was rich & creamy & every bit tasted like I was indulging in something horrible. The only problem I had with this dish was the portion size. Sadly, this makes 4 servings...when it could have EASILY been 2. I guess thats the sacrifice for it being so delicious.
I found this recipe at Cooking Classy & just by the look of her picture, I HAD to make it. This recipe is similar to a guest post I featured a few months ago, Low-cal Fettuccine Alfredo but this has a different spin on it. It is a bit richer but the portion size is smaller. I cannot wait to make this again!
ABOUT
Serves: 4
Cook time according to Cooking Classy: 20 mins
Cook time according to Rachel: 40 mins
How difficult was this for Rachel? Not horrible...there are a bunch of steps, but worth the end result!
INGREDIENTS
1 lb boneless, skinless chicken, cubed
8 oz Fettuccine pasta, uncooked
1 cup fresh broccoli
1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/4 cup skim milk
2 tbsp heavy cream
1tsp lemon juice
1/2 tsp salt, or to taste
1/4 tsp garlic powder
1/3 cup fresh, finely shredded parmesan cheese
2 oz Neufchatel cheese
black pepper to taste
DIRECTIONS:
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Gradually add in milk while whisking vigorously until smooth.
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1 lb boneless, skinless chicken, cubed
8 oz Fettuccine pasta, uncooked
1 cup fresh broccoli
1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/4 cup skim milk
2 tbsp heavy cream
1tsp lemon juice
1/2 tsp salt, or to taste
1/4 tsp garlic powder
1/3 cup fresh, finely shredded parmesan cheese
2 oz Neufchatel cheese
black pepper to taste
DIRECTIONS:
Cook pasta according to directions on package.
Once fully melted, mix in flour & cook while whisking constantly for 2 mins.
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While pasta is cooking, in a medium skillet or grill pan, cook chicken approx. 10-12 mins until no longer pink
While chicken & pasta are cooking, in a large skillet, melt butter over medium heat.
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Once fully melted, mix in flour & cook while whisking constantly for 2 mins.
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Gradually add in milk while whisking vigorously until smooth.
Stir in cream, lemon juice, salt & garlic powder. Continue to stil to prevent lumps from forming.
Cook sauce until mixture thickens & begins to gently bubble.
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Reduce heat to low, add in Parmesan cheese & Neufchatel cheese & stir until cheese has melted.
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Mix in broccoli. Let mixture continue to cook for 3-4 mins to soften broccoli up while continuing to stir.
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By now your pasta & chicken should be done cooking. Add pasta into mix first & mix thoroughly.
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Add in chicken & mix well.
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Serve Immediately!
Note: when reheating the day after, I added a little more parmesan & cream.
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”, NOW SERVED BY THE GRANDCHILDREN, ALFREDO E ISA DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
ReplyDeleteWith reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/.
We must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo" in Rome.
We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
Best regards Alfredo e Ines Di Lelio