Olive Garden - Chicken Alfredo

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1. Servings:
1 1 serving

Calories 910 Sodium 1,150 mg
Total Fat 52 g Potassium 0 mg
Saturated 30 g Total Carbs 71 g
Polyunsaturated 0 g Dietary Fiber 4 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 41 g
Cholesterol 0 mg
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%

Olive Garden Recipe for Alfredo Sauce
Ingredients
1-1/2 cup milk
1-1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
6 egg yolks
Directions
1. Heat milk and cream in a heavy sauce pan until it begins to simmer.
2. Turn heat off.
3. Slowly whip in the cheese.
4. Remove from heat.
5. Place egg yolks in a separate bowl.
6. Slowly whip in a portion of the hot milk and cream mixture.
7. Slowly add egg yolk mixture back into the sauce pan.
8. Place back on very low heat.
9. Stir constantly until the sauce thickens.
10. Season to taste with salt and pepper
(You can cheat and buy a good jar of alfredo sauce and add some garlic and cheese. The
secret is to get the restaurant taste without too much hard work).

For the Chicken
1 small boneless skinless chicken breast per serving.
Olive Oil
Any seasoning you like
Directions
1. Lightly brush chicken breast with olive oil.
2. Season with salt and pepper or grill seasoning.
3. Grill chicken breast until done. (I use my George Foreman Grill)
4. Set aside to cool a bit.
5. Slice chicken breast into half inch thick slices.
Healthy Dish
Ingredients
1/2 tablespoon unsalted butter
1/2 clove garlic, minced
1/2 teaspoon grated lemon zest
1 teaspoons all-purpose flour
1/2 cup low-fat (2%) milk
Kosher salt
1 tablespoons Neufchtel or low-fat cream cheese
1/4 cup grated parmesan cheese, plus more for topping
1 tablespoons chopped fresh parsley
6 ounces fresh fettuccine
Freshly ground pepper
2 boneless chicken breast
Directions
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and
cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a
wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly,
until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until
melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente,
2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine,
adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top
with parmesan and pepper.
Per serving: Calories 490; Fat 15 g (Saturated 8 g); Cholesterol 48 mg; Sodium 734 mg;
Carbohydrate 66 g; Fiber 3 g; Protein 20 g
Grocery List
1/2 tablespoon unsalted butter
1/2 clove garlic, minced
1/2 teaspoon grated lemon zest
1 teaspoons all-purpose flour
1/2 cup low-fat (2%) milk
Kosher salt
1 tablespoons Neufchtel or low-fat cream cheese
1/4 cup grated parmesan cheese, plus more for topping
1 tablespoons chopped fresh parsley
6 ounces fresh fettuccine
Freshly ground pepper
2 boneless chicken breast

Carrabbas - Lobster Ravioli
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1. Servings:
1 1 cup

Calories 511 Sodium 1,211 mg
Total Fat 22 g Potassium 0 mg
Saturated 14 g Total Carbs 59 g
Polyunsaturated 0 g Dietary Fiber 3 g
Monounsaturated 0 g Sugars 8 g
Trans 0 g Protein 19 g
Cholesterol 135 mg
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%
Chili's - Chicken Bacon Ranch Quesidilla
? uOkB1Q4E5SOmm

1. Servings:
1 1 serving

Calories 1,450 Sodium 3,240 mg
Total Fat 100 g Potassium 0 mg
Saturated 0 g Total Carbs 69 g
Polyunsaturated 0 g Dietary Fiber 5 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 72 g
Cholesterol 0 mg
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%