easy light chicken fettuccine alfredo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 boneless skinless chicken breast1 tsp. olive oil4 oz whole wheat or whole grain pasta (I prefer Barilla)2 oz Romano cheese4 tbls Creama (found with Mexican cheeses)1/8 tsp cayenne or hot hungarian paprika (optional)1/8 tsp granulated garlic Salt and pepper to taste
Pound chicken to a 1/4 inch thickness. Start pasta water. Heat olive oil in a non-stick skillet. Cook chicken on both sides until no pink is visable and juices run clear, then set skillet with chicken aside to stay warm. While the chicken is cooking, add pasta to the water (salt the water if you prefer).
Grate Romano cheese and combine with the Creama, salt, pepper, garlic and cayenne pepper in a bowl. Mix well and divide evenly between two bowls and set aside. Remove chicken from the skillet and cut into strips or cubes, your preference, and add to the bowls of cheese mixture. Remove pasta from water and evenly divide between the two cheese and chicken bowls. Toss the mixture to melt the cheese and serve. Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user LAURLGOLD.
Grate Romano cheese and combine with the Creama, salt, pepper, garlic and cayenne pepper in a bowl. Mix well and divide evenly between two bowls and set aside. Remove chicken from the skillet and cut into strips or cubes, your preference, and add to the bowls of cheese mixture. Remove pasta from water and evenly divide between the two cheese and chicken bowls. Toss the mixture to melt the cheese and serve. Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user LAURLGOLD.
Nutritional Info Amount Per Serving
- Calories: 535.0
- Total Fat: 20.4 g
- Cholesterol: 121.3 mg
- Sodium: 529.2 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 6.2 g
- Protein: 44.5 g
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