Smarter Fettucinne Alfredo


I love pasta.  I love to make it and I love to eat it.  I searched around the Kraft Foods website to find this one again and it was another hit for us.

I’m not sure why I struggle each week to find meals for us to eat, but I do.  I think I say this at least once a week.  It takes me near an hour to figure out what to have time and again.  But I’ve come across some pretty good ones that Kraft has redone and made into “smart” cooking and made something that is a bit higher in fat/calories and still have it taste amazing.  The Shepherd’s Pie was one and now this one.  I added some chicken to give it a bit more to it.  I felt like leaving it with the sauce and pasta, we may still be hungry!

Here’s what you need:

4 boneless, skinless chicken breasts cut into chunks

1/2 lb. fettuccine, uncooked

1-1/4 cups fat-free reduced-sodium chicken broth

4 tsp. flour

1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese –  I used fat free

3 Tbsp. KRAFT Grated Parmesan Cheese, divided

1/4 tsp. ground nutmeg

1/8 tsp. pepper

2 Tbsp. chopped fresh parsley

And how to prepare:

COOK pasta as directed on package, omitting salt.

MEANWHILE, cook the chicken chunks in a frying pan until cooked through.  Mix broth and flour together with whisk until well blended. Add reduced-fat cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.

DRAIN pasta; return to pan. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.

kraft kitchens tips


Prepare using whole wheat fettuccine.


Garlic lovers can add 1/8 tsp. garlic powder.


We replaced the butter and milk used in the traditional recipe with chicken broth, flour and PHILADELPHIA 1/3 Less Fat than Cream Cheese. In addition, we decreased the amount of Parmesan cheese. These changes will save you 310 calories and 21 grams of fat per serving when compared to that of the traditional recipe.

Look at the calories and fat saved from changing this up just a bit.  After adding the cream cheese the sauce did get a bit thick.  I may add a bit more chicken broth next time.

I have left overs for lunch tomorrow!!

Have a good week.

Patricia – Two Girls Cooking


Kraft Foods

Shrimp Alfredo

Last night I was in the mood for Shrimp and didn’t find any recipes that appealed to me. So I took a recipe I’ve made a couple times before with chicken and used shrimp instead. If you prefer this is also very good with a lb of boneless skinless chicken breasts, cut up. I also made a second attempt at the Cheddar Dill biscuits, this time with better results. Those carrots are fresh from my garden and I’m pretty proud!

– Jodi

Shrimp Alfredo

1/2 lb fettuccine (I was out, so I used some whole wheat linguine)
about 25 medium shrimp, peeled and deveined with tails removed
1-1/4 cups chicken broth
4 tsp flour
4 oz Neufchatel Cheese, cut up
about a quarter cup Grated Parmesan Cheese
1/4 tsp. garlic powder
dash of pepper

Cook pasta as directed on package. Heat large skillet sprayed with cooking spray on medium heat. Add shrimp; cook about 4 min or until they turn pink. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in shrimp. Drain pasta; place in large bowl. Add shrimp mixture; toss to coat. Sprinkle with remaining Parmesan.

Ham Alfredo Ranch Casserole

I know, Patricia, I was supposed to be making a pot pie. But this was easier and just sounded good! I’ll make the pot pie another night. Promise. 

1 lb bag frozen Broccoli, Cauliflower and Carrots
2 cups diced cooked ham
2 cups refrigerated diced potatoes with onions
1 10 oz container refrigerated alfredo sauce
1/2 cup ranch dressing
about 30 Ritz crackers, crushed
2 tbsp margarine, melted

I mix this in the 13X9 baking dish so I don’t have to wash extra dishes. First add the frozen veggies, the potato/onion and ham. Then pour the alfredo and ranch evenly over the top. Mix well. 
Combine the crushed crackers and melted margarine in a small bowl. Sprinkle over the top of the casserole.
Bake at 350 for about 40-45 min (should be bubbly and golden brown).
I even got Scott to eat it and he doesn’t much care for ham. He enjoyed it, and has volunteered to help eat the leftovers.

– Jodi