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All Recipes » Poultry Recipes » Mark's Low-Fat Fettuccine () 1 Vote(s)
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Senior Member

Posts: 330
February 2004

Mark's Low-Fat Fettuccine Tue, 10 February 2004 21:33
One pound Seafood of choice (clams, scallops, shrimp, etc., may also use chicken)
10 oz dry pasta (1/2 of regular size package)
1 lemon
Dill Weed to taste
White pepper to taste
1/4 Cup of dry white wine
1/2 package low fat cream cheese (Neufchatel)
8 oz low fat sour cream
1/4 cup milk (approximate)
1/4 cup finely chopped onion
1 teaspoon chopped garlic
2 T. olive oil

Cook pasta per directions, do not overcook. Submerge in cold water to stop cooking and set aside. In preheated large sauté pan add half of the olive oil, garlic, onions and cook for 1 minute. Add the seafood and cook until barely done. Set aside. Add the rest of the oil, garlic, onions and dill weed then cook for one minute over medium heat. Slowly add the sour cream, cream cheese and wine, stirring constantly with a whisk to form the sauce. Add as much milk as necessary to reach desired consistency. Salt and pepper to taste. Add the seafood and noodles and stir together.

To Freeze: Freeze in freezer/microwave safe container.

To Reheat: Heat in microwave until hot.

Senior Member

Posts: 337
February 2004

  Re: Mark's Low-Fat Fettuccine Mon, 08 January 2007 14:45
Was pretty bland when I made it. Needs more spices. Could be saved. I'll not add my star rating until someone tries an adaptation of this one.
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