Healthy Fettuccini Alfredo!

CHICOPEE, Mass. (WWLP) – Eating healthy usually means that you have to give up your favorite rich foods, such as Fettuccini Alfredo, which is usually loaded with fatty ingredients. Personal Chef Bill Collins, from, showed us how to make a healthier Fettucine Alfredo that still keeps its elegance and flavor.

Fettuccini Alfredo


2 tablespoons olive oil
6 cloves garlic, peeled and minced
8 oz evaporated milk
3/4 cup ricotta cheese
1/4 cup parmesan cheese
Fettuccini or linguine…cooked.
Chicken (optional)

1. In a saucepan, over a medium-high heat, add the oil, and sauté the garlic, for 10-20 seconds. Don’t let it burn.
2. Add the evaporated milk, and bring to simmer. Remove from heat, and whisk in the ricotta. Then add the parmesan. Season to taste with salt and pepper.
3. Serve over cooked fettuccini or linguine.

Option #1: Before you sauté the garlic, sauté 1 ½ pounds boneless, skinless chicken breast or thighs, cut into ½” strips. Remove the cooked chicken from the pan, and make this recipe, in the pan, from the beginning. You can also do this with shrimp

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