Weight Watchers Alfredo Sauce
Alfredo is one of my biggest weaknesses. Who doesn't love a rich and creamy sauce one top of a big bowl of pasta? I lightened up the classic sauce to bring you a lighter alfredo pasta.
Equipment
- Stovetop
Ingredients
- 2 cloves minced garlic
- 2 ounces ⅓ less fat cream cheese
- ⅜ cup plain, unsweetened almond milk
- ½ cup chicken broth low sodium
- ½ cup reduced fat, part skim shredded mozzarella cheese
- 2 teaspoons Italian seasonings
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cook the pasta according to the package instructions, drain well then set the pasta aside.
- Heat a large pan over medium/high heat, greased with cooking spray. Sauté the garlic for about a minute or two, until fragrant. Add in the cream cheese and start breaking it up while it melts.
- When the cream cheese is about half way melted, pour in the milk and broth. Pour in the liquids little by little as you continue melting the cream cheese.
- Bring the mixture to a slight simmer and continue melting the cream cheese, stirring occasionally. Add in the seasonings and continue melting the cream cheese until it is completely melted.
- Sprinkle in the shredded mozzarella and bring the mixture to a low simmer while the cheese melts. Simmer the mixture until desired thickness, about 2-3 minutes.
- Once the sauce is done, add the pasta noodles in and toss to coat.
- For added flavor, top with basil and parsley.
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