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Makeover Bacon Chicken Alfredo Recipe

Makeover Bacon Chicken Alfredo Recipe photo by Taste of Home

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This healthier version of her bacon chicken Alfredo offers all the creamy comfort, and rich homey flavor of the original, but slashes calories, cholesterol and sodium. —Irene Sullivan, Lake Mills, Wisconsin

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Makeover Bacon Chicken Alfredo Recipe

Prep: 30 min. Cook: 15 min.

Yield: 8 Servings

30 15 45

Ingredients

1 package (16 ounces) whole wheat fettuccine
8 Wright® Brand Bacon strips, chopped

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1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt, divided
1/4 teaspoon pepper
2 garlic cloves, minced
1 tablespoon butter
3 tablespoons cornstarch
3 cups 2% milk
1 cup half-and-half cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmigiano-Reggiano cheese, divided
1/2 teaspoon Italian seasoning

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
Sprinkle chicken with 1/4 teaspoon salt and pepper. Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm.
Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of the bacon; cook and stir until cheese is melted.
Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon. Yield: 8 servings.

Nutritional Facts 1 cup equals 465 calories, 14 g fat (7 g saturated fat), 72 mg cholesterol, 584 mg sodium, 51 g carbohydrate, 7 g fiber, 32 g protein.

Originally published as Makeover Bacon Chicken Alfredo in Healthy Cooking February/March 2011, p24

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Makeover Bacon Chicken Alfredo

Makeover Bacon Chicken Alfredo

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(31-23) of 23 reviews

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Reviewed on Feb. 04, 2011 by rc1972

I didn't have any half and half or 2% milk,used all Fat Free Milk. The taste was amazing,will make this dish again and again!

Reviewed on Feb. 01, 2011 by LauraManning

Overall, I thought this was quite good. I used whole grain (51% whole wheat) thin spaghetti noodles instead of fettucine. I cut back on the cornstarch, as the other person suggested but I don't think it was necessary. Also, if the 1/2 and 1/2 is added while the milk is still cold (as the recipe indicates), it won't curdle.

Reviewed on Jan. 30, 2011 by Deborah & Cynthia

Recipe did not let an beginner know to heat the cream slightly before adding to milk. Not doing this could cause your sauce to "break" or curdle. I might recommend reducing cornstarch by 1/3, sauce was very thick.

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