Another spin on this healthy pasta alfredo recipe. Can you imagine soft noodles smothered in a creamy sauce that is actually good for the heart? That is exactly what this recipe provides. Avocados are full of mono-unsaturated fats, vitamin E, vitamin C, fiber, potassium and B-vitamins. Plus, because of the fat content, the vitamin E is much better absorbed in the body.
This pasta feels indulgent, but it is an alfredo recipe you can feel good about. Plus, it is so easy to make!
Here it is:
Makes 6 servings. Requires about 30 minutes from start to finish.
12 oz container fettuccini noodles
2 large carrots, shredded
2 cups raw broccoli, chopped
2 medium avocados, ripened
½ cup fat free milk
12 oz can chicken breast, drained
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
- boil fettuccini noodles according to directions
- while the noodles are cooking, steam the carrots and broccoli (or whichever vegetables you chose to use)
- while this is going on, blend the avocados with the milk and seasonings in a blender until very smooth
- when the noodles are cooked, drain the water out and add to a medium/large pot.
- add the remaining ingredients (vegetables, avocado sauce and chicken) and combine until the noodles are coated.
- allow to cook on low heat for 4-5 minutes, then serve!
Nutrition facts for sauce alone: 90 calories, 5.5 grams of fat (1 gram of saturated fat), 295 mg sodium, 5 grams of carbohydrate, 2.5 grams of fiber, 1 gram of sugar, 6 grams of protein
Nutrition facts for average of 3 popular Alfredo sauce recipes: 260 calories, 25 grams of fat, 290 mg sodium, 2 grams of carbohydrate (0 carb choices), 0 grams of fiber, 0 grams of sugar, 5 grams of protein
For a similar recipe, see Mexican Avocado Alfredo