Fettucine Alfredo

Fettucine Alfredo

Recipe courtesy Emeril Lagasse, 2004




Ingredients

* 1 pound dried fettucine
* 6 tablespoons unsalted butter
* 1 shallot, minced
* 1 cup heavy cream
* 1 cup finely grated Parmigiano-Reggiano
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* Fresh parsley, for garnish, optional

Directions

Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

Creamy Basil & Red Pepper Pasta

Creamy Basil & Red Pepper Pasta




Ingredients

2 cups penne pasta, uncooked
4 oz. fat free cream cheese, softened
1/4 cup fat free milk
1 jar (7 oz.) roasted red peppers, well drained
1 tbsp fresh basil leaves
4 tsp 100% grated parmesan cheese
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces



Cook pasta as directed on package.
Meanwhile, place cream cheese, milk, red peppers, basil and Parmesan cheese in blender container; cover. Blend until smooth; set aside.
Spray large skillet with cooking spray.
Add chicken; cook on medium-high heat 3 minutes, stirring frequently.
Stir in cream cheese mixture.
Reduce heat to medium; cook 5 minutes or until heated through, stirring frequently.
Drain pasta. Add to chicken mixture in pan; stir gently until well blended


Number of Servings: 4

Laughing Cow Recipes

I have an unnatural obsession with my laughing cow cheese...
I mean, who wouldn't love a cheese that is cute, low in fat/calories, has an adorable little red cow mascot, and is delish? What's not to love?


Laughing Cow Alfredo (with Broccoli)

• 3 wedges of your favorite Laughing Cow (garlic and herb would be perfect)
  
• 1/2 cup 2% milk
  
• 1 Tbsp Parmesan cheese
  
• 1/2 Tbsp Butter
  
• 1/2 tsp garlic powder

Put all ingredients in a small sauce pan and set on low. Cook for 20 minutes or until creamy and smooth. Stir often!

Boil some water for your favorite pasta and cook pasta as directed on the package.

Once the sauce and pasta are done add some broccoli florets (or any other veggie you want to add) to the sauce and than top with the hot pasta. Stir and serve.

Makes 2 servings of sauce


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Hungry Girl's Version

Ingredients:

• 1 package Tofu Shirataki noodles, fettuccine shape
• 1 wedge of The Laughing Cow cheese, Light Original Swiss
• 2 tsp. fat-free sour cream
• 2 tsp. reduced fat grated parmesan cheese
• 5 oz. skinless chicken breast; grilled with nostick spray only
• Optional: salt, pepper, and paprika

Directions:

Drain and rinse noodles well.

Dry noodles thoroughly (use paper towels to soak up as much moisture as possible) and use a knife to slice them up a bit.

Next, top noodles with both cheeses and fat-free sour cream, then microwave for one minute. Stir and microwave for one additional minute.

Slice up chicken breast and add to pasta.

For added zing, season to taste with salt, pepper, and paprika. Enjoy!

Serves 1

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Laughing Cow Chicken
Ingredients:
2 chicken breasts, pounded thin
2 wedges Laughing Cow Garlic & Herb cheese, softened
1/3 cup (about) McCormick Italian Herb & Cheese Crusting Blends
olive oil

Directions:
-Preheat oven to 425°.
-Lay chicken breasts flat.
-Spread cheese over each chicken breast, using more or less cheese depending on your tastes.
-Roll and seal with toothpicks.
-Lightly drizzle olive oil on chicken and spread all over.
-Coat with Crusting Blends.
-Lightly drizzle a skillet with olive oil and heat over medium.
-Add chicken and sear on both sides.
-Bake in oven for 15 minutes or until cooked through.

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Laughing Cow Pesto Chicken

Ingredients:

• 2 chicken breasts
• Breadcrumbs
• 2 wedges Laughing Cow cheese (I used their light french onion cheese for this dish)
• 2 scoops of pesto
• A little olive oil

Directions:

• Wash and dry thawed chicken
• Spread 1 wedge of Laughing Cow cheese on each chicken breast
• Now spread 1 scoop of pesto onto each chicken breast
• Roll up the chicken breast
• Secure with a toothpick so that it doesn't unroll
• Drizzle a little olive oil on the chicken and rub to completely cover
• Place breadcrumbs in a bowl. Roll your chicken around in the breadcrumbs so that the chicken is completely covered
• Place rolled chicken breasts in a lightly greased baking pan and bake at 425 degrees for about 20 minutes

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LAUGHING COW GARLIC BUTTER SPAGHETTI

2 oz. No Yolks Noodles, uncooked (1-1/2 c. cooked)
1 T. margarine/butter
1 T. Parmesan cheese
1 clove garlic, diced
3 T. onion, chopped
½ c. tomato, chopped
2 wedges Laughing Cow Light cheese, sliced
Crushed red pepper flakes, optional


Cook noodles according to package directions. Drain.

While noodles are cooking, spray a medium skillet with Pam. Lightly sauté garlic and onion. Add margarine; melt.

Add pasta to garlic/butter mixture; stir. Add Laughing Cow cheese, tossing so that all pasta is covered with cheese and butter.

Add Parmesan cheese, tomato, and red pepper flakes.


***Chicken can be added

Rattlesnake Pasta

Rattlesnake Pasta:

Chicken:
2 skinless, boneless chicken breast halves, cut into cubes
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon Italian seasoning

Pasta:
1 pound penne pasta

Sauce:
4 tablespoons butter
2 cloves garlic, minced
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
2 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
4 oz. jar jalapeno peppers (in juice), sliced

In a large skillet over medium heat combine chicken, 2 tablespoons
butter, garlic and Italian seasoning. Cook until chicken is no longer
pink inside. Remove from skillet and set aside.

Cook pasta for 8 to 10 minutes; drain.

Meanwhile, start making a roux: Melt 4 tablespoons butter in the
skillet. Add garlic. Stir in flour, salt and pepper; cook 2 minutes
stirring constantly. Slowly add milk and half-and-half, continue to
stir until smooth and creamy. Stir in Parmesan and Colby-Monterey
Jack cheeses; stir until cheese is melted. Add jalapeno peppers and
stir in chicken. Add alfredo mixture to cooked penne pasta and serve.

I got this from one of my Mommy message boards.... I have yet to try it-- but needed somewhere to store it. I will update once I try it!