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Grilled Chicken Fettuccine Alfredo with Mushrooms Recipe

Grilled Chicken Fettuccine Alfredo with Mushrooms Recipe

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Grilled Chicken Fettuccine Alfredo with Mushrooms

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Ingredients

Count

Nutrition

440

Calories

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Ingredients:

Serving

3 (4-oz) skinned, boned chicken breast halves
1/3 cup plain low-fat yogurt
1 tsp dried basil, divided
1 tsp dried oregano, divided
vegetable cooking spray
1 tsp olive oil
1 cup finely chopped onion
1/2 cup chopped sweet red pepper
2 cloves garlic, minced
5 cups sliced fresh mushrooms (about 3/4 lb)
1/3 cup frozen english peas, thawed
1/2 cup dry white wine
2 tbsp all-purpose flour
1 1/2 cups canned low-sodium chicken broth, undiluted
3 oz neufcha gtel cheese, cut into cubes
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/3 cup chopped fresh parsley
1/4 cup grated parmesan cheese
8 oz fettuccine, uncooked

Directions:

Combine chicken, yogurt, 1/2 teaspoon basil, and 1/2 teaspoon oregano in a shallow dish; stir well. Cover and marinate in refrigerator 30 minutes.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add onion and red pepper; cook, stirring constantly, 3 to 5 minutes. Add remaining 1/2 teaspoon basil and 1/2 teaspoon oregano; stir in garlic. Cook 1 minute, stirring frequently. Add mushrooms and peas. Cook over medium-high heat 3 to 4 minutes or until mushrooms begin to brown, stirring frequently. Add wine; cook over medium heat until liquid evaporates, stirring occasionally. Sprinkle with flour, stirring well. Add broth; bring just to a simmer over low heat, stirring frequently. Add NeufchaGtel cheese, salt, and nutmeg. Cook 3 to 5 minutes or until cheese melts and mixture is smooth, stirring frequently. Remove from heat; stir in parsley and Parmesan cheese. Set aside, and keep warm.
Cook pasta according to package directions, omitting salt and fat and drain well. Combine pasta and vegetable mixture and toss well. Set aside,and keep warm. Remove chicken from marinade, discarding marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken on rack; grill, covered, 3 to 4 minutes on each side or until chicken is done.
Remove chicken from grill; let stand 5 minutes. Slice diagonally across grain into thin strips.
Spoon pasta mixture onto a serving platter; top with chicken strips. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	439.78 Kcal (1841 kJ)
Calories from fat	76.99 Kcal
		% Daily Value*
Total Fat	8.55g	13%
Cholesterol	72.2mg	24%
Sodium	506.06mg	21%
Potassium	598.73mg	13%
Total Carbs	64.9g	22%
Sugars	8.29g	33%
Dietary Fiber	5.45g	22%
Protein	22.51g	45%
Vitamin C	37.1mg	62%
Vitamin A	0.2mg	6%
Iron	3.4mg	19%
Calcium	163.3mg	16%

Amount Per 100 g
Calories	111.56 Kcal (467 kJ)
Calories from fat	19.53 Kcal
		% Daily Value*
Total Fat	2.17g	13%
Cholesterol	18.31mg	24%
Sodium	128.38mg	21%
Potassium	151.88mg	13%
Total Carbs	16.46g	22%
Sugars	2.1g	33%
Dietary Fiber	1.38g	22%
Protein	5.71g	45%
Vitamin C	9.4mg	62%
Iron	0.9mg	19%
Calcium	41.4mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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