Fettuccini Alfredo

Name: Fettuccini Alfredo
Cook time: 10 min
Yield: 6

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 6

Serving Size: 1 cup

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Ingredients

12 ounces fettuccini, uncooked
1 tablespoon olive oil
2 tablespoons unsalted butter
2 garlic cloves
3/4 cup red bell pepper
2 tablespoons all-purpose flour
1/3 cup white wine
1 cup low-sodium chicken broth
1/2 cup half and half creamer
2 teaspoons dried parsley flakes
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese

Nutrients per serving

Calories 365

Protein 13 g

Carbohydrates 49 g

Fat 13 g

Cholesterol 26 mg

Sodium 205 mg

Potassium 202 mg

Phosphorus 188 mg

Calcium 126 mg

Fiber 3.0 g

Preparation

Mince garlic and slice red bell pepper.
Cook fettuccini according to package directions, omitting the salt. Drain and set aside.
In a medium saucepan melt butter and combine with the olive oil. Add garlic and red bell pepper. Sauté 1 to 2 minutes until vegetables are soft.
Slowly stir flour into the pan. Cook 1 minute until smooth.
Add wine gradually, stirring until smooth.
Add broth, creamer, parsley and black pepper. Stir to blend.
Gradually add Parmesan cheese. Reduce heat to low and cook 5 to 7 minutes until mixture starts to simmer. Stir occasionally.
Toss the sauce with the drained fettuccini.

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Renal and renal diabetic food choices

1/2 meat
3 starch
1-1/2 fat

Carbohydrate choices

Helpful hints

Increase garlic if you are a garlic lover.
Half and half creamer can be replaced by phosphate-free milk substitutes.

Related Tags:

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Submitted by:

Recipe created by DaVita patient, Norm, submitted by DaVita dietitian Cheryl from Illinois.

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