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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 497.2
  • Total Fat: 10.4 g
  • Cholesterol: 104.1 mg
  • Sodium: 400.4 mg
  • Total Carbs: 50.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 42.0 g

View full nutritional breakdown of Chicken Red Pepper Fettucini Alfredo calories by ingredient
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Chicken Red Pepper Fettucini Alfredo

Submitted by: DILBERTA

Introduction

I came across a recipe for a "light" alfredo sauce. It seemed to me that taking out so much of the tasty, but fattening, ingredients would also dilute the flavor. So I came up with this version to use strong flavors and spices to make a lower fat, but satisfying dish.

You could easily substitute shrimp or crab for the chicken. Be creative and ENJOY!
I came across a recipe for a "light" alfredo sauce. It seemed to me that taking out so much of the tasty, but fattening, ingredients would also dilute the flavor. So I came up with this version to use strong flavors and spices to make a lower fat, but satisfying dish.

You could easily substitute shrimp or crab for the chicken. Be creative and ENJOY!

Number of Servings: 4

Ingredients

    1 teaspoon olive oil
    1 pound chicken breast, cut into bite-sized pieces
    1/2 cup chopped onion
    1/4 teaspoon black pepper
    1/2 teaspoon Mrs. Dash Garlic & Herb seasoning

    9 ounces garlic flavored fettucini, made according to package directions ( I used Al Dente Garlic & Parsley Fettucini)

    2 cloves garlic
    1/2 cup (130 grams) roasted sweet red bell pepper
    3/4 cup 1% milk
    6-8 fresh basil leaves

    2 tablespoons light butter
    1/2 cup three cheese blend (parmesan, asagio & romano), freshly grated

    3 tablespoons three cheese blend (parmesan, asagio & romano), freshly grated

Directions

1. PREHEAT oven to 300

2. IN a large skillet, heat the olive oil over medium high heat. Add the chicken, onion and seasonings. Cook for about 5 minutes until chicken is cooked through. Remove chicken mixture to a bowl.

3. WHILE the chicken is cooking begin heating the water for the fettucini. Also begin the sauce by combining the garlic, red peppers, basil and milk in a food processor. Process until smooth.

4. WIPE out the large frying pan and add the butter and red pepper sauce. Add the fettucini to the boiling water and cook until done. Drain.

5. HEAT the sauce over medium heat until it starts to bubble. Add the 1/2 cup of cheese and stir continously until the cheese is melted. Return the chicken to the sauce and stir to combine. Add the drained fettucini and stir again.

6. POUR the mixture into a large casserole dish and top with the remaining grated cheese.

7. BAKE for 20 minutes.


Number of Servings: 4

Recipe submitted by SparkPeople user DILBERTA.






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