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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 346.5
  • Total Fat: 7.2 g
  • Cholesterol: 40.9 mg
  • Sodium: 471.9 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 6.9 g
  • Protein: 27.0 g

View full nutritional breakdown of Lightened Chicken Fettuccine Alfredo calories by ingredient
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Lightened Chicken Fettuccine Alfredo

Submitted by: UTAHNATALIE

Introduction

Cook It Light: Pasta, Rice, and Beans by Jeanne Jones, Pg. 163 Cook It Light: Pasta, Rice, and Beans by Jeanne Jones, Pg. 163
Number of Servings: 8

Ingredients

    2 Tbsp olive oil
    1 pound boneless skinless chicken breast, cut up
    3 green onions (about ½ cup)
    1/4 cup shallot (one medium sized one)
    3 cloves garlic
    1 Tbsp cornstarch (add to 2 Tbsp of the milk)
    1 cup milk
    1/2 cup (2 ounces) Romano cheese
    12 ounces sliced fresh mushrooms
    1 (16 oz) can of diced tomatoes, drained
    1 tsp onion powder
    1 tsp salt
    1/2 tsp freshly ground black pepper
    2 Tbsp dried basil
    1 pound cooked fettuccine noodles

Directions

Heat in large skillet:
2 Tbsp olive oil

Add the following and cook until chicken is no longer pink:
1 pound boneless skinless chicken breast, cut up
3 green onions (about ½ cup)
1/4 cup shallot (one medium sized one)
3 cloves garlic

Add the following to the skillet:
1 Tbsp cornstarch (add to 2 Tbsp of the milk)
1 cup milk
1/2 cup (2 ounces) Romano cheese
12 ounces sliced fresh mushrooms (It says 4 cups, but 2 cups works just fine)
1 (16 oz) can of diced tomatoes, drained
1 tsp onion powder
1 tsp salt
1/2 tsp freshly ground black pepper

Bring to boil over high head, then reduce to medium and simmer until the sauce is slightly thickened, 5 to 10 minutes.

Stir in the following and remove from heat.
2 Tbsp dried basil
1 pound cooked fettuccine noodles

Top with grated Parmesan or Romano cheese if desired.



Number of Servings: 8

Recipe submitted by SparkPeople user UTAHNATALIE.






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