Makeover Chicken Fettuccine Alfredo |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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This dish is very creamy and rich and one you'll be proud to serve to guests. It also comes together quickly, so it's bound to be a weeknight favorite. âHealthy Cooking Test Kitchen Ingredients:
1 package (16 ounces) fettuccine |
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
1 tablespoon italian seasoning |
6 garlic cloves, minced, divided |
3 tablespoons reduced-fat butter, divided |
1/2 pound sliced fresh mushrooms |
1 medium onion, chopped |
1/3 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
3 cups fat-free milk |
1 cup half-and-half cream |
1-1/2 cups (6 ounces) shredded reduced-fat colby-monterey jack cheese |
3 plum tomatoes, chopped |
1/2 cup reduced-fat sour cream |
1/4 cup plus 3 tablespoons shredded parmesan cheese, divided |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken, Italian seasoning and 2 garlic cloves in 1 tablespoon butter until chicken is no longer pink; remove and keep warm.
2. In the same skillet, saute mushrooms and onion in remaining butter until tender. Add remaining garlic; saute 1-2 minutes longer. Stir in the flour, salt and pepper until blended; gradually add milk and cream.
3. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Colby-Monterey Jack cheese, tomatoes, sour cream, 1/4 cup Parmesan cheese and reserved chicken; cook and stir until heated through.
4. Drain fettuccine; serve with sauce. Sprinkle each serving with 1 teaspoon of remaining Parmesan cheese. Yield: 9 servings.
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