Tuesday, 11 March 2014

skinny fettuccine alfredo

Not all food is photogenic.  That is the lesson of this week. Ha.


Did I just hashtag in a blog post?  Yep.  I do what I want.
Honestly, I'm quite enjoying this new venture into photographing actual meals instead of just sweets, and I can't believe it's taken me so long to get around to it.  Although I must say that this dish was an interesting challenge since I had no idea how to make a pile of noodles look mouthwatering.
Cupcakes or ice cream?  The camera loves them.  Pasta?  Yikes.

Now, Jordyn is the master chef (yet again), and this recipe is her baby.  Our family loves pasta, but we also love trying to make things a bit healthier.  This "skinny" version of uses greek yogurt in place of butter and cream, and it's oh so creamy and delicious!  And it's packed full of protein, so you can easily leave out the chicken if you wish.

Skinny Chicken Alfredo
serves: ~4
recipe by: jordyn

2 cups broccoli
4 large carrots
1 cup brussel sprouts, halved
assorted spices (salt/seasoning salt, pepper, garlic powder)

1 tablespoon olive oil
3 chicken breasts, cut into bite sized pieces and sauteed

8 ounces fettuccine

1 tablespoon olive oil
3 garlic cloves, minced 
2 tablespoons flour
1 cup chicken broth
1/3 cup plain greek yogurt
black pepper to taste
1/2 cup Parmesan cheese (freshly grated is the best, but whatever you have works!)

1. Chop all the vegetables into bite size pieces and spread out on one or two greased cookie sheets (we like lots of vegetables so we did it on two)
2. Sprinkle with your choice of spices.  We did salt, pepper and garlic powder.
3. Roast at 350 for 15-20 minutes, or until a desired roasty-ness is reached.  Set aside.
4. In a medium sized saucepan, heat olive oil at medium heat.  Add minced garlic and saute, stirring often, until golden brown.  This should only take a couple of minutes, be careful not to burn the garlic!
5. Turn the garlic down to low, and measure out 2 tablespoons of flower into a bowl/measuring device.  Slowly incorporate 1 cup of chicken broth into the flour (start off with about a tablespoon of broth, or else you might get lumps! and then slowly add more).
6. Add the chicken broth mixture to the saucepan.
7. Add 1/3 cup of greek yogurt to the saucepan, bring to a boil, stir constantly.
8. Lower the heat and let it simmer for about 3 minutes, it should begin to thicken.
9. Incorporate 1/2 cup of parmesan cheese.
10. Cook fettuccine.
11. Heat 1 table spoon of olive oil in a large frying pan/wok over medium-high heat.
12. Chop chicken breasts into bite sized pieces, add them to the frying pan and saute until fully cooked (about 5-7 minutes). 
13. Once everything is ready to go, combine it in a large frying pan/wok and heat through.
14. Serve with a sprinkle of fresh parmesan!

Also, can we talk about how awesome daylight savings is?  I know it sucks "losing" an hour of sleep, but man do I think it's worth it.  I went out to feed our chickens and collect eggs at 7:30 and it was still light out!  Sweet.

p.s. ♥ kelsey & jordyn


  1. Yum! Looks so delicious. I don't think this food isn't photogenic! You make me want to eat this for dinner right now!

    1. aww...thank you! I think the colorful veggies really helped make it a bit prettier ;)


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