Chicken Fettuccini Alfredo
9
Points®
Total time: 52 min • Prep: 12 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
User Julie asked for a renovation of this nutrition nightmare. We slashed the POINTS values in half but maintained a great creamy taste and texture.
Ingredients
Garlic
6 clove(s), large, peeled and smashed with a knife
Uncooked boneless skinless chicken breast
1 pound(s), boneless, skinless, washed, patted dry (four 4 oz pieces)
Table salt
1 tsp(s)
Black pepper
1 pinch(es), freshly ground
Cooking spray
1 spray(s)
Chicken broth
½ cup(s)
Heavy whipping cream
¼ cup(s)
Whole milk plain yogurt
¼ cup(s), Greek-style
Table salt
⅛ tsp(s), for cooking pasta
Uncooked whole wheat pasta
8 oz, fettuccini
Grated Parmesan cheese
½ oz
Fresh parsley
¼ cup(s), fresh, flat-leaf, finely chopped, divided
Instructions
1
Heat a large, heavy skillet over medium heat.
2
Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.
3
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.
4
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.
5
Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
6
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.
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