Low-fat Chicken Fettuccini Alfredo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 TB olive oil2 cloves garlic3 boneless, skinless chicken breasts, cubed16 oz. whole grain pasta3 TB butter1 tsp salt1 tsp black pepper1/3 cup flour2 1/2 cups 1% milk12 oz. fat-free evaporated milk3/4 cup Parmesan cheese8 oz. low fat Colby-Monterey Jack cheese3 Roma Tomatoes1/2 cup reduced fat sour cream
In a large skillet over medium heat combine chicken, 1 Tb olive oil, and garlic. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 3 tablespoons butter in the skillet. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and canned milk, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked pasta.
Number of Servings: 8
Recipe submitted by SparkPeople user NOTTMYOWN.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 3 tablespoons butter in the skillet. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and canned milk, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked pasta.
Number of Servings: 8
Recipe submitted by SparkPeople user NOTTMYOWN.
Nutritional Info Amount Per Serving
- Calories: 434.5
- Total Fat: 15.8 g
- Cholesterol: 90.1 mg
- Sodium: 823.8 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 3.0 g
- Protein: 41.7 g
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