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
WW DIJON CHICKEN FETTUCCINE
This is out of a 1999 WW Cookbook called "Quick Cooking for Busy People" DH has always rated all my cooking, and this is the 1st excellent rating on a chicken dish. Bless his heart, he asked what kind of meat is this?? Of course, after he said "this is excellent!" Oh! he hates chicken. There's only 3 WW Points in this dish, really hard to believe isn't it?
Provided by teresas
Categories One Dish Meal
Time 25m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut pasta in half before cooking.
- Cook pasta according to package directions, omitting salt and fat.
- Add broccoli to pasta during last 3 minutes of cooking time.
- Drain well; place in large bowl.
- While pasta cooks, combine dressing and next 4 ingredients; stir well.
- Pour dressing mixture over pasta mixture.
- Add chicken, and toss gently.
- Sprinkle with pepper.
WEIGHTWATCHERS DIJON CHICKEN FETTUCCINE RECIPE
This is out of an old WW Cookbook called "Quick Cooking for Busy People". I love the full, bold flavor of that Dijon dressing.
Provided by WW-Recipes.net
Categories Main Dish
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cut the pasta in half before cooking.
- Cook the pasta according to the directions on the package, omitting any fat or salt .
- During the last 4 minutes of cooking time, add the broccoli to the pasta.
- Drain well and place in large bowl.
- While pasta is cooking, combine the honey-dijon dressing and the red wine vinegar, Dijon mustard, olive oil and minced garlic; stir well.
- Pour the dressing mixture over the pasta mixture.
- Add the shredded chicken and toss gently.
- Sprinkle with pepper and serve. Bon appetit!
Nutrition Facts : Nutrition Information Calories 169 Fat
DIJON CHICKEN FETTUCCINE
Make and share this Dijon Chicken Fettuccine recipe from Food.com.
Provided by loof751
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook fettuccine as directed on package. Drain well and return the pasta to the pot.
- Add the cream and mustard to the pasta in the pot. Cook over medium heat, mixing well, about 2 minutes or until hot.
- Add chicken and red peppers (if using) and heat through.
Nutrition Facts : Calories 438.1, Fat 21.7, SaturatedFat 11.6, Cholesterol 148.9, Sodium 159.3, Carbohydrate 38.5, Fiber 0.2, Sugar 0.1, Protein 21.8
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