This recipe is liked by 0 person(s). |
CHICKEN FETTUCCINI ALFREDO
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
11 points. 4 servings Weight watcher recipe. | |
6 | garlic cloves, peeled & smashed |
1 lb. | Uncooked boneless skinless chicken |
1 t | salt |
1 t | pepper |
1 spray cooking spray | |
1/2 cup | canned chicken broth |
1/4 cup | heavy whipping cream |
1/4 cup | whole milk plain yogurt |
1/8 t | salt for cooking pasta |
8 oz. | Uncooked whole wheat fetticchini pasta |
1/2 cup | grated Parmesan cheese, parmigiano-reggiano suggested |
1/4 cup | parsley, fresh flat leaf, finely chopped divided |
INSTRUCTIONS:
Heat large heavy skillet over medium heat.
Rub garlic over chicken; reserve garlic. Season chicken with salt & pepper and rub in seasonings with your hands; set aside.
Off heat, coat skillet with cooking spray and the set aside over mexi low heat. Sauté garlic until fragrant, about 1 minute. Add chicken & cook until golden, flipping once, about 5 minutes per side.
Meanwhile in a small bowl, combine broth, heavy cream & yogurt; pour over chicken and scrape bottom of skillet with wooden spoon to incorporate seasonings. Simmer chicken gently turning once, about 30 minutes.
While chicken is cooking; bring medium pot salted water to a boil. Cook pasta according to package directions; drain.
Remove chicken from cream sauce. Add Parmesan cheese to cream sauce and mix until well combined. Add cooked pasta & 3 T parsley; toss well. Serve pasta topped with chicken and rest of parsley.
Yields about 3 oz of chicken and 2/3 cups pasta/sauce per serving.
Note: for hint of spice, add 1/4 t freshly ground nutmeg to sauce. You can add basil instead of parsley.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe