Sun-Dried Tomato Alfredo Over Three Cheese Tortellini

I love pasta. And I love alfredo sauce.  But its high fat content fills me so quickly so I lightened up the sauce and added three kinds of tomatoes (see below) to create a one of kind, oh-so delicioso sauce that is so creamy you’ll forget that you lightened it up.  You may just want to drink it all up before you pour it over your pasta.

A word about this pasta.  These cute little tortellini are not home-made because it would have taken me all day to make these, so I let the commercial pros like the Buitonni brand (no sponsorship) do the cooking.  When you buy fresh pasta be sure to prepare within a day or two or else they dry up and don’t taste as fresh.  The best part is that they cook up in less than four minutes in a pot of boiling water.

On to the sauce.  I usually avoid Alfredo sauce on any Italian-restaurant menu because I choose to eat less fat and Alfredo sauce is about as fatty as it gets with all it’s luscious cream and butter and cheese.  But then I discovered that a tasty homemade cream sauce made from sauteed garlic mixed with (1) tomato paste (the kind in the tube is so handy) and Italian seasoning, fat-free half and half with a little reduced-fat cream cheese blended in actually makes a very tasty sauce.  Adding finely chopped (2) sun-dried tomatoes, (3) a can of petite diced tomatoes along with shredded Parmesan cheese and fresh basil finishes it off.  There are your three tomatoes.  Oh so tasty!!

This is a super easy dish for the crazy nights of busy ball games, homework and piano.  Adding chicken to this dish, like a little rotisserie chicken makes it even higher in protein.  Keep the ingredients handy so you’re ready to roll when the time calls.  You can do this!

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