Easiest Way to Make Chicken Fettuccine Alfredo Cheesecake Factory

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 Factory

8 ounces fettuccini pasta

2 cups fresh broccoli florets

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups skim milk

⅔ cup part-skim ricotta cheese

½ cup grated Parmesan cheese

¼ teaspoon salt

¼ teaspoon coarsely ground black pepper

2 tablespoons chopped fresh parsley

Directions

Bring 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 Factory

prep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Ricotta Fettuccine Alfredo With Broccoli

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