CHICKEN FETTUCCINI ALFREDO
Here, classic chicken fettuccini Alfredo may have been reinvented into a lighter version, but this recipe doesn't skimp on the dish's signature great creamy taste and texture. Heavy cream is combined with full-fat Greek yogurt to create the cheesy sauce's luscious mouthful. Patting the chicken dry before cooking it helps it to brown which develops the dish's flavor so it's worth the extra effort. For a hint of spice, you can add 1/4 teaspoon of freshly grated nutmeg to the sauce. You can also use basil instead of parsley. Serve with a mixed greens salad tossed with balsamic or red wine vinaigrette for comforting meal.
Categories Dinner
Time 52m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy skillet over medium heat.
- Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.
- Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.
- Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.
- While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
- Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well-combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.
Nutrition Facts : Calories 452 kcal
CHICKEN FETTUCCINI ALFREDO
User Julie asked for a renovation of this nutrition nightmare. We slashed the PointsPlus values in half but maintained a great taste and texture.
Categories Dinner
Time 52m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy skillet over medium heat.
- Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.
- Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.
- In a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.
- Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
- Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.
Nutrition Facts : Calories 368 kcal
CHICKEN AND PASTA ALFREDO - WEIGHT WATCHERS
I have not tried this recipe. I got this recipe from Weight Watchers magazine. Each serving is 1 cup. This recipe is a 6 point value without the shaved cheese.
Provided by internetnut
Categories Lunch/Snacks
Time 31m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the fusilli according to package directions, omitting the salt if desired.
- Meanwhile, sprinkle the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Spray a ridged grill pan with nonstick spray and set over medium-high heat. Add chicken and cook until cooked through, 5-6 minutes on each side. Transfer to a cutting board and let cool 5 minutes. Cut into 1/2 inch cubes and set aside.
- Combine the half and half, milk, flour, nutmeg, and the remaining 1/2 teaspoon of salt and 1/8 teaspoon of pepper in a small bowl; beat with a whisk until blended.
- Melt the butter in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring frequently, just until golden, about 1 minute. Whisk in the half and half mixture and cook, whisking constantly, until the mixture bubbles and thickens, 2-3 minutes. Stir in the fusilli, chicken, grated cheese, and parsley; cook, stirring gently, until heated through, about 1 minute longer. Serve at once with the shaved cheese (if using).
- Original Version:.
- 1 pound bow tie pasta.
- 1 c heavy cream.
- 1 c margarine.
- 1 c grated parmesan.
Nutrition Facts : Calories 340.9, Fat 6.8, SaturatedFat 3.3, Cholesterol 50.4, Sodium 465.5, Carbohydrate 49.6, Fiber 4.9, Sugar 3.1, Protein 23
WEIGHT WATCHERS CROCK POT CHICKEN ALFREDO REMAKE
This is my version. Hope you like it. Makes 6 servings at 8 points plus another 4 points for 1 cup each of egg noodles. I saute the onion, garlic and bell peppers first.
Provided by Chef JDecember28
Categories Chicken
Time 8h25m
Yield 6 1 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion, garlic, and bell pepper. (I like it better this way but you dont have to.).
- In a 5 qt crock pot, place chicken, onion, garlic, bell pepper, and sauce.
- Cook on LOW for 7 to 8 hours.
- Thaw and drain broccoli, add to crock pot along with noodles.
- Stir, cover, and cook on HIGH for another 35 to 45 minute.
Nutrition Facts : Calories 407.4, Fat 7.7, SaturatedFat 1.6, Cholesterol 132.8, Sodium 212.8, Carbohydrate 42.3, Fiber 5.9, Sugar 5.3, Protein 42
WW FETTUCCINE ALFREDO
This is an outstanding dish. I always add some shrimp and mushrooms to the dish. I know the shimp adds more points but it is so worth it. Without the shrimp and mushrooms you get 7 points per serving. Serving size is 1 cup. Serve piping hot while it's creamiest. Happy eating.
Provided by teresas
Categories One Dish Meal
Time 40m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium heat. (this is where I would add the shrimp).
- Add garlic; saute' 1 minute.
- Stir in flour.
- Gradually add milk stirring with a whisk until blended. (I would add mushrooms here).
- Cook 8 minutes or until thick and bubbly, stirring constantly.
- Add cream cheese, cook 2 minutes, stirring constantly.
- Add 1 cup Parmesan cheese, stirring constantly until cheese melts.
- Pour over fettuccine; toss well to coat.
- Sprinkle with remaining 1/4 cup Parmesan cheese, parsley, and pepper.
- Serve immediately.
Nutrition Facts : Calories 442.9, Fat 16.9, SaturatedFat 8.9, Cholesterol 88.8, Sodium 578.4, Carbohydrate 48.8, Fiber 2, Sugar 6.4, Protein 23.7
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