I don't remember where this recipe comes from...and all measurements are approximate. Its one of those dishes I just throw together. The original uses cream...I've reduce the calories by using cream cheese. The finished product doesn't taste like cream cheese...just alfredo, and its still rich and creamy. It becomes a vegetarian dish if you leave out the chicken. Note: The chicken can be baked or grilled to reduce the calories further by not using butter to cook it in. Please buy grated, or wedges of real parmesan or romano cheese...don't use the powdered kind! Costco has a good price on the grated product, and I recently procured some from Walmart right next to the powdered can. This dish is best served immediately. I don't even start the sauce until everything else is on the table and everyone is just about seated.
Chicken Fettucini Alfredo
2 cups chicken, boneless breasts or thighs, cut into bite size chunks
1 Tbsp butter
1 tsp seasoned salt
1 tsp garlic powder
8 oz angel hair, spaghetti, or fettucine pasta
8 oz (1/2 brick) neufchatel cream cheese (reduced fat)
1 cup parmesan cheese, grated (don't use the powdered kind!)
1/2 cup milk
In a large saute pan, melt the butter and add the chicken. Season with seasoned salt and garlic powder. Boil the pasta, drain, and set aside. When chicken is browned, add cream cheese, milk, and parmesan cheese. Stir thoroughly, coating the chicken and melting the cheeses. If the sauce is too thick, add a little more milk. Add the cooked pasta and toss well to coat. Serve immediately.
Serves 4
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