I cooked Fettucine Alfredo on TV at the request of a largish number of televiewers and although I have reduced the amount of cream, there is no very healthy alternative but it makes a great weekend treat. Use garlic powder rather than fresh or dried flakes to achieve a white creamy consistency.
For 2 persons you will need:
2 chicken breasts
Salt and pepper
1 tablespoon Ondolivia olive oil
125g Zappala mascarpone
1 cup finely grated parmegiano
1/2 teaspoon Schwartz garlic powder
1/4 teaspoon Schwartz dried oregano
Use a brush to cover each chicken breast lightly with some olive oil. Season with salt and pepper. a pinch of garlic powder and a pinch of dried oregano.
Cook the chicken breast under a hot grill on both sides and check that they are cooked all the way throug. Allow to cool and then slice the breasts diagonally into strips and keep aside.
Cook the fettucini according to the instructions on the packet. In a saucepan on low heat, stir in the mascarpone, then add the yoghurt. Add the garlic powder and the rest of the dried oregano. Keep stirring and when the mixture looks smooth and consistent add the grated parmegian. Cook on a low heat but as soon as you see the first sign of coming to a boil, remove from the heat immediately.
Stir in half the chicken sliced. Add to the drained fettucine and arrange on a large platter. Add the rest of the grilled chicken strips on top and garnish with some parmegian shavings if desired. Serve immediately.
You can watch Lea cook live on TVM2 every day and you will find more of her recipes on www.timesofmalta.com and follow her blog on www.goodfoodeveryday.wordpress.com.
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