easy light chicken fettuccine alfredo
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of easy light chicken fettuccine alfredo calories by ingredient
Introduction
Substituting Mexican Creama for the traditional bechamel sauce, cuts down on the fat, calories and carbs making this a faster and easier recipe. Mexican Creama is similar to heavy cream in texture, but much lighter in flavor. I prefer to use Springer Mountain Farm organic chicken breast in the pre-portioned packs. Substituting Mexican Creama for the traditional bechamel sauce, cuts down on the fat, calories and carbs making this a faster and easier recipe. Mexican Creama is similar to heavy cream in texture, but much lighter in flavor. I prefer to use Springer Mountain Farm organic chicken breast in the pre-portioned packs.Number of Servings: 2
Ingredients
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1 boneless skinless chicken breast
1 tsp. olive oil
4 oz whole wheat or whole grain pasta (I prefer Barilla)
2 oz Romano cheese
4 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
Directions
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.