Chicken Alfredo healthy but easy?

[Anonymous]

I make a sauce of 1 pint heavy cream + 1 cup shredded gruyere melted into it at low heat. No butter or oil. Tastes a bit bland (which is how my kid likes it) and not very heavy.

[Anonymous]

Anonymous wrote:I make a sauce of 1 pint heavy cream + 1 cup shredded gruyere melted into it at low heat. No butter or oil. Tastes a bit bland (which is how my kid likes it) and not very heavy.

That’s not Alfredo.

In the American version, the sauce is made with cream, garlic (generally speaking, Americans love garlic more than Italians), butter and Parmesan cheese, while in the Italian version you would simply toss the pasta in butter and Parmigiano Reggiano and mix it into a creamy consistency.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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Anonymous wrote:In my house that means I’d put it in the rotation with just the regular recipe. For myself I’d eat it as is sometimes but also sometimes just have the chicken with a different (less fatty and more veggie-heavy) side.

It shouldn't be in regular rotation, it should be a more occasional meal to really look forward to. I would recommend using the full-fat recipe, just don't eat it as often.

Why shouldn't it be in regular rotation? It has good things that children need.

The way some of you feed your children as if they are 45 year old almond moms is unhinged

I do not cook separate meals for my children so something like fettuccini alfredo might come up occasionally as a treat or could be ordered by someone at a restaurant but is not going to be every Thursday night at my house. I make great garlic bread everyone loves...but it is not served very regularly because it is very buttery and cheesy...same idea.

Got it. I am sorry you lack the willpower around food to eat a reasonable portion of pasta to the extent that alfredo must be a rare treat. That sounds tough.

Sorry you do not understand that some foods are just healthy than others in any portion.

[Anonymous]

Anonymous wrote:I am more concerned about my kids getting nutrients they need than too much fat, so I add in either some broccoli or spinach and serve with a side salad.

NP. I mean…duh. I don’t think anyone on this thread so far expected that a bowl of Alfredo pasta be plopped down at every place with a stern “this is all dinner is tonight.” DUH. Of course you serve vegetables, salad, fruit, whatever else with the entree. That’s what dinner is.

[Anonymous]

It's chicken Alfredo..

You can't make it healthy.

Just eat a smaller portion.

[Anonymous]

Anonymous wrote:If you want to try authentic fettuccine Alfredo (from Italy) they don’t use heavy cream at all:
https://www.cucinabyelena.com/authentic-italian-fettucine-alfredo-recipe/

I'm not the OP or other PPs but I'll give this a try. I'm not at all opposed to heavy cream but still would like to try something different....and still throw some chicken on it.

[Anonymous]

If it were me, I'd put it in regular rotation which means every other week. I would have no problem serving this for dinner twice a month. I'd serve it with homemade garlic bread and a salad.