Chicken fettuccini Alfredo
10
Points®
Total Time
52 min
Prep
12 min
Cook
40 min
Serves
4
Difficulty
Easy
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.
Ingredients
Garlic
6 clove(s), peeled and smashed with a knife
Uncooked skinless boneless chicken breast
1 pound(s), patted dry (four 4 oz pieces)
Table salt
1 tsp
Black pepper
1 tsp, freshly ground
Cooking spray
1 spray(s)
Chicken broth
½ cup(s)
Heavy whipping cream
¼ cup(s), yields 2 cups whipped
Plain whole milk yogurt
¼ cup(s), Greek-variety
Table salt
⅛ tsp, for cooking pasta
Uncooked whole wheat pasta
8 oz, fettuccini
Grated Parmesan cheese
½ cup(s), Parmigiano-Reggiano suggested
Fresh parsley
¼ cup(s), fresh, flat-leaf, finely chopped, divided
