I have a feeling that many people are buying jarred Alfredo sauce because they don’t know how quick and easy it is to make their own gluten-free sauce. Also, when you make your own version, you have better control over calories and a lot of control over ingredients. I learned to make Alfredo sauce from my mom who has never used any flour in the sauce as far as I know. I imagine that flour would make a thicker sauce but I have never missed it so why start adding it just because it is “traditional”, right?
For this sauce, I used Half and Half coffee creamer, but I’ve tried it with 2 percent milk as well as non-dairy creamers. They all work well. Tradition is to use a full whipping cream which does give a thicker sauce, but I like it a little lighter so, I never go with whipping cream.
I’ve tried the non-dairy cheese in place of the Parmesan, but that does not cut it for me. I have to go with the real block of fresh Parmesan, but if you need to stay with non-dairy cheese and don’t mind the taste, go for it.
While in the grocery store, I saw this Edamame and Mung bean pasta. I had already tried the Edamame spaghetti and loved it so I knew that I had to try the Mung Bean version. The gluten free noodles are fettuccine style, so making chicken fettuccine Alfredo was not a stretch of my imagination.
I was a little worried about trying mung bean pasta. I mean, the name doesn’t exactly sound yummy, right? But, I decided to give it a go and guess what? It’s delicious. I wondered what a mung bean is, so I looked it up. The Crunchy Radish gives a lot of information along with fabulously healthy and interesting recipes, so you might want to check it out if you have a minute.
As with the edamame spaghetti, the pasta does not seem as pasty to me as the egg noodle and white flour version does. And I can’t stand the taste and texture of whole wheat pasta so the Explore Asian Pastas have become one of my new staples.Another plus to using this pasta is that it is packed with 24 grams of protein and 11 grams of fiber per serving. Quite impressive for a plate of Alfredo pasta.
Chicken Fettuccine Alfredo with Edamame and Mung Bean Pasta
- 1/2 cup Half and Half (or whipping cream or non-dairy alternative)
- 1 – 1/2 cup freshly grated Parmesan cheese
- 1/2 cup butter (or non-dairy alternative)
- 1 cup diced cooked chicken (or vegan alternative)
- 1 small (7 ounce) package edamame mung bean pasta
- 1 clove of smashed garlic
salt and freshly cracked pepper to taste
For pasta, bring 8 cups water to a boil and add entire package of Edamame Mung Bean pasta. Bring back to a boil, reduce heat and simmer noodles for 7-8 minutes. Rinse and set aside to wait for the sauce to cook. (which will be done before the noodles cool down.)
Directions for sauce:
Melt butter in a large fry pan and then stir in cream. Stir gently but continuously until the mix comes to an “almost” boil. You want it very hot but not boiling. Stir constantly to avoid scorching. Add Parmesan cheese a little at a time while stirring. Keep stirring until all of the cheese has melted and the cream is thick and bubbly.Add smashed garlic and salt and pepper or your favorite spices to taste.
Gently fold the pasta and chicken into the Alfredo sauce and you are ready to serve. Garnish with a little extra Parmesan and cracked spices if you wish. I usually put cracked red pepper flakes on everything, but that’s just me. (grin) Oh! And if company is coming, finely dice a small bit of fresh parsley and sprinkle on top. It makes the dish look really pretty and festive.