OK, here's a big one. I knew this dish was a calorie-laden, fat-dripping disaster, but I was actually taken aback when I found the statistics for restaurant fettuccine alfredo. I found nutrition information on a local restaurant website. This particular restaurant had two servings for the alfredo dish. One was a lunch portion and one was a dinner portion. To be fair, knowing that restaurant portions are two or even sometimes three times an appropriate amount, I used the lunch portion statistics to compare to my recipe. You don't even want to know the numbers on the dinner version. One additional note on this dish, there are two of my family members who despise cottage cheese, so I made sure neither of them were in the kitchen when I was preparing that part. They both loved this dish and had no idea that cottage cheese was used. So here it is. Be sure to check out the jaw-dropping nutrition comparison at the end.
Ingredients
8 oz whole wheat fettuccine
1 cup fat free cottage cheese
1/3 cup grated Parmesan cheese
¼ cup fat free milk
¼ tsp pepper
¼ tsp onion powder
1 clove garlic
1 cup steamed vegetables of your choice
1 lb chicken breasts, cubed
Directions
Cook pasta according to package directions, drain. Meanwhile, put cottage cheese, Parmesan cheese, milk, pepper, onion powder, and garlic in a blender. Blend until smooth. Cook the chicken in a large skillet until no longer pink. In a large bowl, mix together the pasta, vegetables, and chicken. Pour the sauce over the pasta and mix. Makes 6 servings.
re-do version(restaurant version)
calories 266 (800)
total fat 3.9 grams (48 grams)
saturated fat 1.3 grams (30 grams)
sodium 313 mg (810 mg)
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