Alfredo. The language of love.
I absolutely adore alfredo sauce.
I mean what’s not to love? It’s rich and creamy, super cheesy, slightly garlicky, buttery goodness that just screams Indulgence.
And made light? Without using a ton of butter and oh-so-good-but-oh-so-bad heavy cream? And without sacrificing any flavor?
Is that even possible?
Well yes it is my friends!
Yes, now you can eat as much as you want of this and as often as you wish without all the guilt!
To lighten this classic dish I used only 1 tbsp of light butter, fat-free skim evaporated milk, some plain nonfat yogurt and a teeny bit of cornstarch to thicken it all up. Add up a handful of cheese, some garlic salt and plenty of pepper and there you have Light Alfredo!
The whole meal took 15 mins to make! Seriously!
I was slightly fearful of how this was going to turn out, but at the end it turned out absolutely ahhmazing! Chris even said Perfection 🙂
So my dears there you have it light alfredo sauce! The sauce itself has only 138 calories per serving 🙂
Lighter Chicken Alfredo
- 1 tbsp light butter
- 1/2 cup fat-free skim evaporated milk
- 1/4 cup nonfat plain yogurt (or greek!)
- 1/4 cup shredded parmesan cheese
- 1 tsp cornstarch dissolved in 1 tsp water
- garlic salt and pepper to taste
- 2 small chicken breasts (about 8oz)
- to season: dried basil, garlic salt and pepper
- 4 oz linguine or fettuccine pasta
Cook the pasta according to package instructions. Before draining pasta, reserve about 1/2 cup of pasta water.
Dry the chicken breasts with a paper towel. Season both sides with a sprinkle of basil, garlic salt and pepper. Grill until cooked through. (I used my George Forman Grill for ease!)
Keep the chicken warm while preparing the sauce.
In a saucepan over medium high heat, melt the butter. Stir in the evaporated milk and bring to a low boil. Turn the heat to medium-low and whisk in the water cornstarch. Let it slightly thicken then turn the heat off. Stir in the yogurt. Add the parmesan and let it melt. Season to taste with garlic salt and pepper.
In a large bowl mix the pasta and sauce. If the sauce is too thick, add a little pasta water until reached desired consistency (I used about 1/4 cup of pasta water). Slice the chicken, plate and serve immediately! 🙂