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Makeover Chicken Fettuccine Alfredo Recipe

Makeover Chicken Fettuccine Alfredo Recipe photo by Taste of Home

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This dish is very creamy and rich and one you'll be proud to serve to guests. It also comes together quickly, so it's bound to be a weeknight favorite. —Healthy Cooking Test Kitchen

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Makeover Chicken Fettuccine Alfredo Recipe

Prep: 20 min. Cook: 20 min.

Yield: 9 Servings

20 20 40

Ingredients

1 package (16 ounces) fettuccine
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon Italian seasoning
6 garlic cloves, minced, divided
3 tablespoons reduced-fat butter, divided
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
3 cups fat-free milk
1 cup half-and-half cream
1-1/2 cups (6 ounces) shredded reduced-fat Colby-Monterey Jack cheese
3 plum tomatoes, chopped
1/2 cup reduced-fat sour cream
1/4 cup plus 3 tablespoons shredded Parmesan cheese, divided

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken, Italian seasoning and 2 garlic cloves in 1 tablespoon butter until chicken is no longer pink; remove and keep warm.
In the same skillet, saute mushrooms and onion in remaining butter until tender. Add remaining garlic; saute 1-2 minutes longer. Stir in the flour, salt and pepper until blended; gradually add milk and cream.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Colby-Monterey Jack cheese, tomatoes, sour cream, 1/4 cup Parmesan cheese and reserved chicken; cook and stir until heated through.
Drain fettuccine; serve with sauce. Sprinkle each serving with 1 teaspoon of remaining Parmesan cheese. Yield: 9 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 1 cup fettuccine with 1 cup sauce equals 462 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 766 mg sodium, 50 g carbohydrate, 3 g fiber, 35 g protein.

Originally published as Makeover Chicken Fettuccine Alfredo in Healthy Cooking October/November 2008, p22

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 Chicken Fettuccine Alfredo

Makeover Chicken Fettuccine Alfredo

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Reviewed on Aug. 21, 2012 by ValerieMS

This is a good recipe that could be better and still healthy. I used Monterey Jack in place of the Co-Jack and fat free evaporated milk. I also had plum tomatoes from our garden to use. I think next time I may use Greek Yogurt in place of the sour cream and a better quality Parmesan or Asiago in place of the cheap stuff I used this time.

Reviewed on Dec. 15, 2011 by mysilvers

Very good!! My picky boys even liked it!! Served with rolls and a salad, made a great meal :)

Reviewed on Jan. 09, 2010 by abird

Delicious! Even my 2 year old devoured it.

Reviewed on Jan. 31, 2009 by uspatriots5

My family loved this! (I did thicken the sauce a bit more with some cornstarch.) They said it's called makeover because you should make it over and over!

Reviewed on Oct. 18, 2008 by canns

We really liked this lighter recipe. I used fat free evaporated milk instead of light half and half. sjc

Reviewed on Oct. 15, 2008 by briandean

This recipe is so good! Delicious! It makes a whole lot though.