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Name: Chicken Fettuccine Alfredo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 pound Dried fettuccine; 2 Large egg whites; 3/4 cup Part-skim ricotta; 1/2 cup Nonfat plain yogurt; 1/4 cup Freshly grated parmesan cheese; 1/2 teaspoon Salt; 1/2 teaspoon Pepper; 1/2 cup Chicken broth; 1/2 teaspoon Butter

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INGREDIENTS

1 pound Dried fettuccine
2 Large egg whites
3/4 cup Part-skim ricotta
1/2 cup Nonfat plain yogurt
1/4 cup Freshly grated parmesan cheese
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Chicken broth
1/2 teaspoon Butter

Servings

INSTRUCTIONS

in a 5 quart kettle bring 4 quarts salted water to a boil for pasta.

In a blender or food processor blend remaining ingredients until smooth and transfer to top of a double boiler or a metal bowl set over a saucepan of barely simmering water. Heat sauce, stirring constantly, until and instant-read thermometer registers 140 and remove top of double boiler of bowl from heat.

Add pasta to a boiling water and boil until al dente. Reserve 1/4 cup of pasta coooking water and drain pasta in a colander. Return pasta to kettle and add sauce and reserved cooking waer, tossing gently until combined well. Slice chicken and arrange on top of fetucine and serve.

NOTES

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Chicken Fettuccine Alfredo

1 pound Dried fettuccine
2 Large egg whites
3/4 cup Part-skim ricotta
1/2 cup Nonfat plain yogurt
1/4 cup Freshly grated parmesan cheese
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Chicken broth
1/2 teaspoon Butter

Tool 2 chicken breasts, sprinkled with salt, pepper and paprika to taste.  Melt butter over medium heat.  Brown chicken breasts on both sides in butter, then add chicken broth, cover and simmer over medium heat until done.
in a 5 quart kettle bring 4 quarts salted water to a boil for pasta.
In a blender or food processor blend remaining ingredients until smooth and transfer to top of a double boiler or a metal bowl set over a saucepan of barely simmering water.  Heat sauce, stirring constantly, until and instant-read thermometer registers 140 and remove top of double boiler of bowl from heat.
Add pasta to a boiling water and boil until al dente.  Reserve 1/4 cup of pasta coooking water and drain pasta in a colander.  Return pasta to kettle and add sauce and reserved cooking waer,  tossing gently until combined well.  Slice chicken and arrange on top of fetucine and serve.

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Nutrition

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Serving Size: 1 Serving (243g)
Recipe Makes: 4 Servings

Calories: 302
Calories from Fat: 56 (19%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.9g
Cholesterol 70.4mg		22 %
Sodium 573.5mg		20 %
Potassium 272.5mg		7 %
Total Carbohydrate 44.7g		13 %
	Dietary Fiber 0g	0 %
	Sugars, other 44.7g
Protein 16.4g		23 %
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.

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Calories per serving: 302

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