CHICKEN FETTUCCINE ALFREDO
Classic fettuccine Alfredo coated with a homemade sauce made cream cheese, parmesan cheese, milk, garlic, and then topped with sliced chicken.
Provided by Rena
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to the boil, and cook the pasta according to package directions to al-dente.
- Season the chicken breast with salt and pepper on both sides.
- Preheat a large frying pan over medium heat and add in the oil. Cook chicken for 6-8 minutes per side, or until cooked through and internal temp reaches 165F.
- Set aside and allow the chicken to rest until you make the sauce, then slice it.
- In a small bowl whisk the milk and flour until no visible lumps.
- To the same skillet over medium heat, add garlic and cook for no more than 1 minute. Stir in the milk mixture together with cream cheese and broth. Whisk continuously until the sauce is smooth and bubbly, 2-3 minutes. Add the parmesan cheese and allow it to cook for another 1-2 minutes.
- Once the sauce has thickened stir in the sliced chicken, cooked pasta, parmesan and parsley. Season with salt and pepper and remove from heat.
Nutrition Facts : Calories 600 kcal, Carbohydrate 49 g, Protein 45 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 123 mg, Sodium 661 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
HEALTHIER CHICKEN ALFREDO PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, flour, chicken broth, skim milk, salt, pepper, spinach, whole grain penne pasta, parmesan cheese
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
- Remove the chicken from the pan and set aside.
- In the same pan, add the garlic and sauté for one minute over medium heat.
- Sprinkle the flour over the garlic and slowly add in the chicken stock.
- Quickly stir to avoid lumps.
- Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
- Once the sauce is thickened, add in the spinach and stir until wilted.
- Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
- Top with fresh parmesan.
- Enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 83 grams, Fat 24 grams, Fiber 2 grams, Protein 38 grams, Sugar 7 grams
HEALTHY CHICKEN ALFREDO
Enjoy this homemade Healthy Chicken Alfredo in under 30 minutes - it's creamy, rich, and cheesy with just a fraction of the calories and fat in restaurant versions! Serve up the healthy alfredo sauce with whole wheat noodles and veggies for an instant family favorite!
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Fill large pot with water and bring it to a boil.
- In a medium bowl, add cold stock, milk, cornstarch, 1/2 tsp salt and whisk with a fork. Set aside.
- In the meanwhile, preheat large deep ceramic non-stick skillet on medium heat and swirl oil to coat.
- Sprinkle chicken with a bit of salt and pepper, add to a skillet and cook for 10 minutes, stirring occasionally.
- While chicken is cooking, add 1 tsp of salt and pasta to boiling water. Cook for 7 minutes until pasta is al dente, stirring a few times to make sure noodles do not stick.
- Give cornstarch mixture a whisk and add it to the skillet. Stir, bring to a boil and cook for 2 minutes or until bubbly and thickened.
- Add Parmesan cheese, garlic and stir until cheese has melted.
- Using tongs, transfer noodles directly from the pot to the skillet. No need to drain in a colander. Grab a bunch at a time, hold right above the pot for a few seconds and add to the skillet.
- Stir and add peas, broccoli or spinach. Let chicken alfredo warm through for a minute.
- Turn off the heat and garnish with parsley and black pepper. Serve hot.
Nutrition Facts : ServingSize 1 cup, Calories 502 kcal, Sugar 9 g, Sodium 665 mg, Fat 13 g, SaturatedFat 4 g, Carbohydrate 55 g, Fiber 5 g, Protein 41 g, Cholesterol 130 mg
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
BEST CHICKEN ALFREDO (HEALTHY)
This is my version of Alredo sauce. my mother swears it taste like Olive garden haha..but let me know what you guys think. By the way, I used Bertolli Alfredo Sauce. You can choose your own favorite. :)
Provided by lanemaloriyahoo.com
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add spaghetti to pot with water and 1 layer of onion (For taste). Let it boil on medium/low while you cook the rest.
- Chop the onion and tomato, add to large sauce pan with oregano, sage, and 1 tsp garlic (stir). cook on low for about 5 minutes or less. (do not let it get golden).
- Cut the chicken breasts in 1 to 2 inch pieces. add to sauce pan. stir in with tomato, onion, garlic and seasonings. cook for about 5 mintues or until meet is completely white/cooked.
- Add Sauce with the last tsp of garlic. Stir, bring slowly to a boil, and serve.
- Enjoy.
Nutrition Facts : Calories 481.2, Fat 8.2, SaturatedFat 2.2, Cholesterol 46.4, Sodium 53.2, Carbohydrate 72, Fiber 3.6, Sugar 3.7, Protein 27.7
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