Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Alfredo Chicken 2 e1669659703824

Alfredo Chicken

Make a meal the whole family will rave about. A creamy Alfredo sauce blankets chicken, pasta, and fresh veggies for a restaurant-style meal under 400 calories and 35 grams of carb per serving.

  • Total Time: :35
  • Yield: 6 1x

Ingredients

Units Scale
  • 6 ounces dried whole grain fettuccine
  • Nonstick cooking spray
  • 3 teaspoons butter
  • 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 cup sliced fresh mushrooms
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/2 cup dry white wine or reduced-sodium chicken broth
  • 1 1/2 cups fat-free half-and-half
  • 3 tablespoons all-purpose flour
  • 1/2 cup light sour cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup halved cherry tomatoes
  • 1/2 cup finely shredded Parmesan cheese (2 ounces)
  • 2 tablespoons thinly sliced green onion (1)
  • 2 tablespoons finely shredded Parmesan cheese

Instructions

  1. In a Dutch oven cook fettuccine according to package directions,* except omit the salt. Drain well. Return to hot Dutch oven; cover and keep warm.
  2. Meanwhile, coat a large nonstick skillet with cooking spray.** Heat over medium heat. Add 2 teaspoons of the butter. Add chicken; cook about 8 minutes or until chicken is cooked through, stirring occasionally. Remove chicken; cover and keep warm.
  3. Add the remaining 1 teaspoon butter to hot skillet. Add mushrooms, onion, and garlic; cook about 3 minutes or until vegetables are tender. Stir wine and cooked chicken into vegetable mixture.
  4. Meanwhile, in a medium bowl whisk together half-and-half and flour until smooth.*** Whisk in sour cream, salt, and pepper. Stir sour cream mixture into chicken mixture in skillet. Cook and stir over medium heat just until bubbly; cook and stir 2 minutes more. Add tomatoes and the 1/2 cup Parmesan cheese, stirring until cheese is melted.
  5. Transfer fettuccine to a serving platter. Spoon chicken-Parmesan mixture over fettuccine mixture. Sprinkle with green onion and the 2 tablespoons Parmesan cheese.

Notes

  • PER SERVING: 340 cal., 10 g total fat (5 g sat. fat), 68 mg chol., 516 mg sodium, 34 g carb. (4 g fiber, 6 g sugars), 26 g pro.

Nutrition

  • Serving Size: 6

Find it online: https://goingmywayz.com/alfredo-chicken/