Ricotta Fettuccine Alfredo With Broccoli
Oz recommended cauliflower sauce in place of alfredo.
Recipe Summary Ricotta Fettuccine Alfredo With Broccoli
A low-fat alternative to a traditional Alfredo sauce. I add chicken, most of the time, to make it a complete meal!
Ingredients | Chicken Fettuccine Alfredo Cheesecake Factory8 ounces fettuccini pasta2 cups fresh broccoli florets2 tablespoons butter2 tablespoons all-purpose flour2 cups skim milk⅔ cup part-skim ricotta cheese½ cup grated Parmesan cheese¼ teaspoon salt¼ teaspoon coarsely ground black pepper2 tablespoons chopped fresh parsleyDirectionsBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.Melt the butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.Info | Chicken Fettuccine Alfredo Cheesecake Factoryprep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings
TAG : Ricotta Fettuccine Alfredo With BroccoliWorld Cuisine Recipes, European, Italian,
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