LIGHTER CHICKEN FETTUCCINE ALFREDO
This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
- Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
- Return the chicken broth to medium heat and cook until reduced to 1 cup.
- Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
- Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
- Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
- Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
- Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
- Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
Nutrition Facts : Calories 758.9 calories, Carbohydrate 59.6 g, Cholesterol 239.4 mg, Fat 41.8 g, Fiber 2.8 g, Protein 37.8 g, SaturatedFat 24.2 g, Sodium 505.2 mg, Sugar 2.9 g
SKINNY ALFREDO SAUCE
Steps:
- Whisk flour into cold milk until dissolved, set aside.
- Heat olive oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add the milk/flour to the saucepan and cook while whisking constantly until thickened and bubbly, about 5 minutes.
- Once thickened turn the heat to low and stir in cream cheese, salt, & nutmeg whisking until the cream cheese is melted.
- Remove from the heat and stir in parmesan cheese. Taste the sauce and season with salt and pepper.
- Meanwhile, cook pasta according to the package direction, reserving ½ cup of pasta water.
- Toss pasta and warmed chicken with the sauce, adding pasta water a spoonful at a time if needed. Garnish with parsley and additional cheese if desired.
Nutrition Facts : Calories 302 kcal, Carbohydrate 44 g, Protein 13 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 188 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
ALFREDO LIGHT
A lighter version of a creamy classic! I sometimes substitute peas for the broccoli.
Provided by Dorothy
Categories Main Dish Recipes Pasta
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
- In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
- Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
- Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 50.5 g, Cholesterol 5.6 mg, Fat 4.1 g, Fiber 3.6 g, Protein 13.9 g, SaturatedFat 1.4 g, Sodium 360 mg, Sugar 6.3 g
LIGHT CHICKEN ALFREDO
"As rich and buttery as traditional Alfredo sauce, this tasty version is lower in calories and takes just minutes to prepare," notes TerryAnn Moore in Vineland, NJ
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth. , Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture.
Nutrition Facts : Calories 343 calories, Fat 7g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 770mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
LIGHT ALFREDO SAUCE RECIPE WITH CHICKEN
This skinny alfredo sauce with cream cheese is easy to prepare. It's perfect for special occasions or weeknight family dinners!
Provided by Andi Gleeson
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, stir together olive oil and seasoned salt. Add chicken pieces, and toss to coat.
- Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and set aside.
- While water boils, spray a skillet with cooking spray. Heat over medium-high heat. Cook seasoned chicken approximately 5 minutes per side or until cooked through. Transfer cooked chicken to a plate, and cover with foil to keep warm.
- Wash the same skillet to use for the sauce. (Careful, it's hot!)
- While pasta cooks, melt butter in skillet over medium-high heat. Whisk in garlic and flour.
- Pour in about 1/2 cup of milk, and whisk until smooth. When you see no more lumps, add another half cup of milk, and whisk until smooth again. Do this once more with the rest of the milk, and whisk until smooth and bubbling.
- Whisk in cream cheese until melted, and then stir in parmesan cheese. Reduce heat to medium-low, and stir very frequently until cheese is melted completely.
- Cut chicken into bite-sized pieces, and arrange on plates over cooked pasta. Spoon alfredo sauce over the chicken, and dinner is ready!
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
LOW-CAL FETTUCCINE ALFREDO
This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams
CHICKEN ALFREDO SAUCE
Make and share this Chicken Alfredo Sauce recipe from Food.com.
Provided by Ana Romano
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve chicken boullion cubes in 1/2 cup water.
- Melt butter over low heat in saucepan.
- Gradually, stir in flour.
- Continue stirring and gradually add half-and-half.
- Add chicken boullion.
- Increase heat to medium and continue stirring.
- Cook until thickened.
- Stir in parmesan cheese and garlic powder, if desired.
- Serve over hot pasta and garnish with parsley.
Nutrition Facts : Calories 502.3, Fat 44.4, SaturatedFat 27.6, Cholesterol 128, Sodium 1113, Carbohydrate 12.6, Fiber 0.2, Sugar 0.8, Protein 14.6
LIGHT ALFREDO SAUCE
Make and share this Light Alfredo Sauce recipe from Food.com.
Provided by SashasMommy
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium heat.
- Add garlic and saute until golden brown.
- In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick.
- Stir into garlic.
- Continue to cook over medium low heat, stirring frequently, until the sauce is thick.
- Stir in Parmesan cheese.
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