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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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A less rich version of the classic fettuccini alfredo that uses chicken stock instead of cream. Ingredients:
8 ounces fettuccine pasta |
1 1/4 cups chicken stock |
2 tablespoons all-purpose flour |
2 tablespoons unsalted butter |
1/3 cup cream cheese, softened |
3 tablespoons parmesan cheese, grated |
1/4 teaspoon ground nutmeg, freshly grated |
1/8 teaspoon black pepper |
2 tablespoons fresh parsley, chopped |
Directions:
1. Cook pasta according to package directions, drain and set aside.
2. In same pot pasta was cooked, melt butter and add flour. Stir until pasty.
3. Add chicken stock, cream cheese, nutmeg, pepper and 2 tbsp parmesan cheese; cook over medium heat for 2 minutes or until it starts to boil and thicken.
4. Return pasta to pot, add parsley, toss well to coat.
5. Top with remaining parmesan cheese.
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