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Rich Fettuccine Alfredo

Rich Fettuccine Alfredo
Everyone will love this super-creamy, warm and cozy entree on a chilly evening. But no one will ever guess that something this cheesy and delicious could also be lighter! Try it–you’ll see what we mean. Taste of Home Test Kitchen
6 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 8 ounces uncooked whole wheat fettuccine
  • 2 bacon strips, coarsely chopped
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 4 ounces fat-free cream cheese, cubed
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 3 cups cubed cooked chicken breast
  • 1/3 cup shredded Parmigiano-Reggiano cheese
  • 1/2 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  • Cook fettuccine according to package directions. Meanwhile, in a
  • large ovenproof skillet, cook bacon over medium heat until crisp.
  • Using a slotted spoon, remove to paper towels to drain.
  • Saute the mushrooms, onion and pepper in drippings until tender. Add
  • the garlic; cook 1 minute longer. Stir in cream cheese until melted.
  • Combine cornstarch and milk until smooth; stir into skillet. Bring to
  • a boil; cook and stir for 2 minutes or until thickened. Add the
  • chicken, Parmigiano-Reggiano cheese and salt; cook and stir until
© Taste of Home 2013

2 of 2

Rich Fettuccine Alfredo (continued)

Directions (continued)

  • cheese is melted.
  • Drain fettuccine; add to chicken mixture. Heat through. Sprinkle with
  • mozzarella cheese and reserved bacon. Broil 4-6 in. from the heat
  • for 2-3 minutes or until cheese is melted. Yield: 6 servings.
Nutrition Facts: 1-1/3 cups equals 417 calories, 12 g fat (5 g saturated fat), 77 mg cholesterol, 561 mg sodium, 38 g carbohydrate, 5 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013