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Name: AK Chicken Fettuccini Alfredo
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound boneless, skinless chicken breast uncooked; 6 cloves garlic peeled & smashed; 8 ounces whole wheat pasta uncooked; 1 spray cooking spray; 1 teaspoon black pepper; 1 teaspoon table salt; 1 cup mushrooms sliced, optional; 1/2 cup Greek yogurt nonfat, plain; 1/2 cup heavy whipping cream; 1/2 cup reduced sodium chicken broth; 1/2 cup Parmesan cheese grated; 1/4 cup Italian parsley chopped

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INGREDIENTS

1 pound boneless, skinless chicken breast ; uncooked
6 cloves garlic ; peeled & smashed
8 ounces whole wheat pasta ; uncooked
1 spray cooking spray
1 teaspoon black pepper
1 teaspoon table salt
1 cup mushrooms ; sliced, optional
1/2 cup Greek yogurt ; nonfat, plain
1/2 cup heavy whipping cream
1/2 cup reduced sodium chicken broth
1/2 cup Parmesan cheese ; grated
1/4 cup Italian parsley ; chopped

Servings

INSTRUCTIONS

Heat a large, heavy skillet over medium heat.

Rub garlic over chicken; reserve garlic.

Season chicken with salt and pepper and rub in seasonings; set aside.

Off heat, coat skillet with cooking spray and then set over medium-low heat.

Saute garlic until fragrant, about 1 minute.

Add chicken and cook until golden, flipping once, about 5 minutes per side.

In a small bowl, combine broth, heavy cream and yogurt. Pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings.

Simmer chicken gently, turning once, about 30 minutes.

While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.

Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well combined.

Add cooked pasta and 3 Tbsp of parsley; toss well.

Serve pasta topped with chicken and rest of parsley.

11 points/serving

NOTES

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AK Chicken Fettuccini Alfredo

1 pound boneless, skinless chicken breast uncooked
6 cloves garlic peeled & smashed
8 ounces whole wheat pasta uncooked
1 spray cooking spray 
1 teaspoon black pepper 
1 teaspoon table salt 
1 cup mushrooms sliced, optional
1/2 cup Greek yogurt nonfat, plain 
1/2 cup heavy whipping cream 
1/2 cup reduced sodium chicken broth 
1/2 cup Parmesan cheese grated 
1/4 cup Italian parsley chopped

Heat a large, heavy skillet over medium heat.
Rub garlic over chicken; reserve garlic.
Season chicken with salt and pepper and rub in seasonings; set aside.
Off heat, coat skillet with cooking spray and then set over medium-low heat.
Saute garlic until fragrant, about 1 minute.
Add chicken and cook until golden, flipping once, about 5 minutes per side.
In a small bowl, combine broth, heavy cream and yogurt.  Pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings.
Simmer chicken gently, turning once, about 30 minutes.
While chicken is cooking, bring a medium pot of salted water to a boil.  Cook pasta according to package directions; drain.
Remove chicken from cream sauce and set aside.  Add Parmesan cheese to cream sauce and mix until well combined.
Add cooked pasta and 3 Tbsp of parsley; toss well.
Serve pasta topped with chicken and rest of parsley.

11 points/serving

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Nutrition

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Serving Size: 1 Serving (252g)
Recipe Makes: 4 Servings

Calories: 375
Calories from Fat: 84 (22%)

Amt Per Serving		% DV

	Total Fat 9.3g	12 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 1.2g
Cholesterol 130.5mg		40 %
Sodium 798.7mg		28 %
Potassium 539.2mg		14 %
Total Carbohydrate 35.2g		10 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 34.7g
Protein 36g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 375

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