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Fettuccine with Chicken in Parmesan Cream
Adapted from a Weight Watchers recipe, this is a healthy take on the traditionally calorie-laden dish.
Ingredients:
- 10 ounces skinned and boned chicken breast, cut into 1-inch strips
- 2 tablespoons plus 2 teaspoons butter
- 4 garlic cloves, chopped
- 2 tablespoons all-purpose flour
- 2 cups 1% milk
- 1 1/2 ounces grated Parmesan cheese
- 1/4 teaspoon each salt, white pepper and ground nutmeg
- 3 cups cooked fettuccine (hot)
- 2 cups broccoli florets, blanched
Instructions:
- Spray 10-inch nonstick skillet with nonstick cooking spray and heat over medium-high heat for 1 minute; add chicken and cook, stirring occasionally, until cooked through, about 3 minutes. Remove chicken from skillet; set aside and keep warm.
- In same skillet melt butter over medium-high heat; add garlic and cook, stirring frequently, until softened, about 1 minute. Sprinkle butter with flour and cook, stirring constantly with wire whisk, for 1 minute. Continuing to stir, slowly add milk; cook, stirring constantly until bubbly and thickened, about 3 minutes.
- Add cheese, salt, pepper and nutmeg to milk mixture; stir until cheese is melted. Add fettuccine, broccoli, and reserved chicken; reduce heat to low and toss until all ingredients are evenly coated with sauce and heated through.
Nutritional Analysis:
Per serving: Calories: 300, Protein: 20 grams, Fat: 8 grams, Saturated Fat: 2.9 grams, Carbohydrates: 185 grams, Fiber: 3 grams, Sodium: 369 mg.
Yield:
6 3/4 cup servings Tags:
