Low-fat Chicken Fettuccini Alfredo
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Low-fat Chicken Fettuccini Alfredo calories by ingredient
Number of Servings: 8
Ingredients
-
1 TB olive oil
2 cloves garlic
3 boneless, skinless chicken breasts, cubed
16 oz. whole grain pasta
3 TB butter
1 tsp salt
1 tsp black pepper
1/3 cup flour
2 1/2 cups 1% milk
12 oz. fat-free evaporated milk
3/4 cup Parmesan cheese
8 oz. low fat Colby-Monterey Jack cheese
3 Roma Tomatoes
1/2 cup reduced fat sour cream
Directions
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.