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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 394.9
  • Total Fat: 27.7 g
  • Cholesterol: 82.6 mg
  • Sodium: 580.5 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 18.8 g

View full nutritional breakdown of Fettucinni Chicken Alfredo (under 400 calories) calories by ingredient
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Fettucinni Chicken Alfredo (under 400 calories)

Submitted by: BUTTERFLYLACE1

Introduction

Family favorite! Hard to limit yourself to one serving, it makes for a great dinner for the whole family and a special treat for you.
Family favorite! Hard to limit yourself to one serving, it makes for a great dinner for the whole family and a special treat for you.

Number of Servings: 4

Ingredients

    3 skniless chicken breast
    2 tbls olive oil
    2 tsp crushed garlic(optional for sauteing chicken)
    4 tbls butter
    1 cup heavy cream
    4 oz shaved parmesan
    8 oz fettucini pasta
    salt and pepper to taste
    dash of sugar to taste
    dash of nutmeg





Directions

you first need to get the pasta cooking and I assume you know how just follow the directions on the package, when the fettucinin is done just drain and set aside.

While the fettucinni is cooking you can prepare the chicken breasts. heat the olive oil in a frying pan and saute the chicken and garlic until the chicken juice runs clear and the chicken is done.

For the alfredo sauce, melt the butter over low heat in a pot that wlll be large enough to hold the pasta at the end of cooking.

Slowly add the cream and stir continually until it is hot, but not boiling .

Now add the parmesan cheese a little at a time and stir continually until all is melted. The sauce may take a while to thicken, keep stirring and dont let it boil. add the seasonings(including the sugar) acording to your taste.

Once the alfredo sauce is done, stir in the cooked chicken and then add the pasta to the alfredo sauce and chicken.

Serve and enjoy!!!


Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BUTTERFLYLACE1.






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