Chicken Spinach Fettucini Alfredo
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 361.9
- Total Fat: 13.0 g
- Cholesterol: 43.9 mg
- Sodium: 159.7 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 2.8 g
- Protein: 23.6 g
View full nutritional breakdown of Chicken Spinach Fettucini Alfredo calories by ingredient
Number of Servings: 8
Ingredients
-
1 12 oz pkg fettucini
10-16 oz. spinach, fresh
1 T. Olive Oil
2 t. minced garlic
2 t. minced or 1 T. fresh Shallots
1/2 to 1 C. white wine
1 C. fat free half and half
Parmesan Reggiano Cheese
Directions
Fill a pasta pot with water and bring to a boil.
Meanwhile, heat the olive oil in a pan.
Add the garlic and shallots. Do not let burn, but cook for a few minutes over medium heat. Add the wine and let reduce down to less than 1/3 of a cup. ( the calories are based on what is left)
When the pot is boiling, add the spinach and wilt. Quickly (1-2 minutes is all) remove the spinich from the water and place it in cold water to stop the cooking process. I just put my spinach in a colander and ran cold water over it. Bring the water back to a boil and add the fettucini.
Wrap the spinach in a clean kitchen towel and squeeze all the water out of it. Chop the spinach in more than one direction and break up the clumps.
Back to the sauce: add the half and half, salt and pepper and freshly grated nutmeg, NOT ground and let it reduce down.
When the pasta is done, drain, but reserve a cup of the starchy cooking water.
When the sauce has reduced, add the cooking water and chicken. Mix to warm the chicken. Then add all the ingredients into the big pot and mix well. Add grated parmesan-reggiano until you like the consistancy. I ended up adding a bit of skim milk to thin it a bit. You can add as much or as little cheese as you like. I probably would start with more shallots and garlic too.
Number of Servings: 8
Recipe submitted by SparkPeople user KIMIJO2.
Meanwhile, heat the olive oil in a pan.
Add the garlic and shallots. Do not let burn, but cook for a few minutes over medium heat. Add the wine and let reduce down to less than 1/3 of a cup. ( the calories are based on what is left)
When the pot is boiling, add the spinach and wilt. Quickly (1-2 minutes is all) remove the spinich from the water and place it in cold water to stop the cooking process. I just put my spinach in a colander and ran cold water over it. Bring the water back to a boil and add the fettucini.
Wrap the spinach in a clean kitchen towel and squeeze all the water out of it. Chop the spinach in more than one direction and break up the clumps.
Back to the sauce: add the half and half, salt and pepper and freshly grated nutmeg, NOT ground and let it reduce down.
When the pasta is done, drain, but reserve a cup of the starchy cooking water.
When the sauce has reduced, add the cooking water and chicken. Mix to warm the chicken. Then add all the ingredients into the big pot and mix well. Add grated parmesan-reggiano until you like the consistancy. I ended up adding a bit of skim milk to thin it a bit. You can add as much or as little cheese as you like. I probably would start with more shallots and garlic too.
Number of Servings: 8
Recipe submitted by SparkPeople user KIMIJO2.