Skinny Chicken Fettuccine Alfredo

Italian food is one of those types of food that most people enjoy. I don’t know if it’s the comforting carbs, the rich sauces, the smell of the garlic, or the wine that pairs so nicely with it, but something about Italian food grabs people and reels them in. I am one of those people who enjoys Italian food, however I usually only do on a special occasion.

The downside to this addicting and decadent cuisine is that it’s generally high in fat, calories, and carbs. As much as I love all of it’s decadence my hips and butt do not. So, what’s a girl to do? Make Skinny Chicken Fettuccine Alfredo of course!

I remember back in the day going to the Olive Garden and feasting on breadsticks and the creamy dreamy fettuccine alfredo, don’t act like you’ve never had it. There is something about that creamy, buttery, cheesy, sauce that keeps you twirling your fork and shoveling more and more in your mouth until you literally have to unbutton your jeans, we’ve  all been there. Then, when all the pasta was gone you found yourself reaching for that fifth second breadstick to wipe up the rest of that luxurious sauce.

That meal was nothing short of heavenly. In reality though, if I ate fettuccine alfredo and breadsticks everyday I’d weigh about 800 pounds and be as wide as a bus, so I resist and save the rich, heavenly, Italian dishes for special occasions. These days when I find myself craving a comforting Italian meal I make this dare I say healthy Chicken Fettuccine Alfredo.

How might you ask do I make this a figure friendly meal? Easy, there’s no cream or butter in it! Don’t fear, it still has that creamy, garlic, cheesy, flavor we all love.

To make the Skinny Chicken Fettuccine Alfredo I start by cutting two chicken breasts into 1/2 inch cubes and sautéing them in a large skillet with a teaspoon of olive oil. Once the chicken has turned golden brown on one side I give it a stir, add in a pinch of salt, and a clove of minced garlic. I cook the chicken through and then pour it out onto a plate.

Now it’s time to make the sauce. In that same pan I add the remaining olive oil and a tablespoon of flour. Whisk them together until all of the flour is incorporated and pour in the warm non fat milk, whisking as I pour to prevent lumps from forming.

Next add in an ounce of low fat cream cheese, salt, pepper, and a couple tablespoons of parmesan cheese. Whisk everything together until it is smooth and creamy. If the sauce is too thick add in a couple tablespoons of reserved pasta water. Add the chicken back into the sauce and give it a stir until the chicken is completely coated. Pour the chicken alfredo sauce over the cooked fettuccine noodles, top with a little more parmesan cheese, and serve.

That wasn’t so hard was it? And now for the best part twirling your fork into that pile of lovely noodles topped with the creamy sauce that you would never guess was light! No need to unbutton your jeans for this recipe!

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Yield: 4 servings

Skinny Chicken Fettuccine Alfredo

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Creamy, cheesy, decadent chicken fettuccine alfredo without all of the guilt!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 3/4 pound fettuccine noodles (regular, whole wheat, or gluten free)
• 2 boneless skinless chicken breasts, cut into 1/2 inch cubes
• 4 teaspoons olive oil, divided
• 1 garlic clove, minced
• Kosher salt and fresh ground black pepper to taste
• 1 tablespoon flour
• 1 cup non fat milk, warmed
• 1 ounce low fat cream cheese
• 2 tablespoons shredded parmesan cheese

Instructions

1. In a large pot cook the fettuccine according to the package directions.
2. In a large sauté pan over medium-high heat, heat 1 teaspoon of the olive oil. When the oil is hot add the cubed chicken into a single layer in the sauté pan. Let the chicken cook for about 3 minutes before giving it a stir and adding in the minced garlic and seasoning with salt and pepper.
3. Cook the chicken for another 2-3 minutes until it's cooked all the way through. Pour the chicken out onto a plate and wipe out the pan.
4. Turn the heat down to medium and add the remaining 2 teaspoons of oil to the pan along with the flour. Whisk the oil and flour together until combined. Pour in the warm milk slowly, whisking as you pour. When the sauce thickens slightly add in the cream cheese, parmesan cheese, salt, and pepper. Continue whisking until the sauce is smooth and creamy.
5. If the sauce gets too thick add in a couple tablespoons of reserved pasta water.
6. Add the chicken back into the sauce and stir until all of the chicken is coated. Pour the pasta into the sauce and toss until it is completely coated. Top with parmesan cheese and fresh flat leaf parsley if desired.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 479Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 408mgCarbohydrates: 64gFiber: 7gSugar: 5gProtein: 34g