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Light Fettuccine Alfredo

Comments : 2 Posted in : Dinner, Taste Test Thursday on by : Chris Tags: ,

Light Fettuccine Alfredo

When I think fettuccine alfredo I think of Stouffer’s Fettuccine Alfredo. When I was a kid it was always a special treat to get a little bit of that stuff as a side on our plates. We didn’t get it too often, since those tiny boxes never did go very far with all of us kids (I’m oldest of 7, did I ever tell you that?) – but when we did have some, yum yum!

I try to stay away from fettuccine alfredo these days. I love it, but I can’t eat more than a bite without feeling very guilty.

But guess what we found? A guilt free almost guilt free fettuccine alfredo recipe. 🙂

Light Fettuccine Alfredo

We’ve fallen back into our slump of “What should we cook for dinner this week?” so it’s time we got back into the swing of Taste Test Thursday. For new readers, Taste Test Thursday is a weekly segment Rachel and I started to beat the “whats for dinner” question. We seek out tasty recipes from fellow food bloggers, test them out, and feature the winners here for you.

This week we’re featuring this light fettuccine alfredo from our foodie friend Liz from That Skinny Chick Can Bake. Liz has a ton of tasty recipes, and we very nearly went with Liz’s Boozy Pork Tenderloin recipe, but went with the light alfredo instead; how can you not?

We served our alfredo sauce over “Garden Delight” pasta.

And yes, it was a delight, in case you were wondering.

Light Fettuccine Alfredo

Light Fettuccine Alfredo


  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • 1 1/3 cups skim milk
  • 1 1/4 cups Parmesan cheese
  • 2 tablespoons 1/3 less fat cream cheese
  • 1/2 teaspoon salt
  • 8 ounces fettuccine, cooked and drained
  • 2 teaspoons chopped flat leaf parsley
  • Freshly ground black pepper


  1. Melt butter in a saucepan over medium heat. Add garlic and cook just till fragrant, about a minute, stirring frequently.
  2. Stir in flour, then gradually whisk in milk, stirring constantly till mixture thickens.
  3. Add 1 cup of the Parmesan, cream cheese and salt, stirring till cheese melts. Add hot pasta and toss.
  4. Serve with a sprinkle of the remaining Parmesan, flat leaf parsley and black pepper to taste.

Recipe from: That Skinny Chick Can Bake

Light Fettuccine Alfredo



2 thoughts

  • April 6, 2012 at 12:36 pm

    Ooh I’m intrigued. I’m not usually a big fan of alfredo sauce because it’s *so* heavy, but this one looks like it might be more up my alley…

    Also, um, seven kids?! It’s a good thing you all didn’t kill each other! 😉

    • Chris
      April 8, 2012 at 7:54 pm

      Well, there were 8 kids to start out 😉

      You can always make just half the recipe if you are feeling not-so-brave, but a little adventurous.

      Wish I could say that the heaviness of food ever stopped my from eating more than I should… 🙂

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