Tuesday, December 7, 2010
Chicken Fettuccine Alfredo
I keep saying I will eat lighter. If you saw me you would know why. I look like I am due tomorrow, but I am actually due in 4 months. I don't feel that sorry for myself. Getting fat is part of pregnancy and quite fun for a food lover like me. This recipe has been adapted to fit my craving. It was slightly healthier, but I increased the milk and the butter for just a bit more flavor. It is still healthier than most Alfredo recipes and really really tasty. Enjoy!
1 lb uncooked fettuccine (whole wheat if you can find it)
2 1/2 cups whole milk
2 Tbsp Gold Medal all-purpose flour
1/4 tsp salt
Dash freshly ground black pepper
Dash ground red pepper (cayenne)
3 Tbsp butter
2 tsp finely chopped garlic
3 oz 1/3/less fat cream cheese
2/3 cup grated Parmesan or Romano cheese
2 Tbsp chopped fresh parsley
3 chicken breasts
Cook fettuccine as directed on package, omitting
salt. Drain; return to saucepan. Cover to keep
warm; set aside.
Meanwhile, in a medium bowl, stir milk, flour, salt,
black pepper and red pepper with wire whisk until
smooth. In a 2 quart saucepan, melt butter over
medium-low heat. Add garlic, cook 1 minute,
stirring constantly (do not burn). With wire whisk,
stir milk mixture into butter mixture in saucepan.
Cook over medium heat 6-8 minutes or until mixture
thickens and boils.
Stir in cream cheese until melted. Stir in Parmesan
cheese until melted. Pour over fettuccine; toss to
coat. Sprinkle with parsley.
Pound chicken until pretty flat. Drizzle with olive oil and rub into chicken. Sprinkle with garlic salt and grill until cooked.
Slice chicken into thin strips and top each serving of fettuccine with chicken.