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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Everyone will love this super-creamy, warm and cozy entree on a chilly evening. But no one will ever guess that something this cheesy and delicious could also be lighter. Try itâyouâll see what we mean. Ingredients:
8 ounces uncooked whole wheat fettuccine |
2 bacon strips, coarsely chopped |
1/2 pound sliced fresh mushrooms |
1 small onion, chopped |
1 small sweet red pepper, chopped |
2 garlic cloves, minced |
4 ounces fat-free cream cheese, cubed |
2 tablespoons cornstarch |
2 cups whole milk |
3 cups cubed cooked chicken breast |
1/3 cup shredded parmigiano-reggiano cheese |
1/2 teaspoon salt |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
2. Saute the mushrooms, onion and pepper in drippings until tender. Add the garlic; cook 1 minute longer. Stir in cream cheese until melted.
3. Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, Parmigiano-Reggiano cheese and salt; cook and stir until cheese is melted.
4. Drain fettuccine; add to chicken mixture. Heat through. Sprinkle with mozzarella cheese and reserved bacon. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 6 servings.
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