Chicken Fettuccine Alfredo Recipe
- 6 ounces uncooked fettuccine
- 1 pound boneless skinless chicken breasts, cubed
- 1 small onion, chopped
- 1 tablespoon butter
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 4-1/2 teaspoons all-purpose flour
- 1-1/2 cups fat-free half-and-half
- 1 cup frozen peas, thawed
- 1/4 cup grated Parmesan cheese
- 1. Cook fettuccine according to package directions. Meanwhile, in
- 2. a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended.
- 3. Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture. Yield: 4 servings.
1 cup: 425 calories, 8g fat (4g saturated fat), 75mg cholesterol, 577mg sodium, 49g carbohydrate (10g sugars, 4g fiber), 36g protein.
Reviews for Chicken Fettuccine Alfredo
"If you're looking for a lower calorie version of chicken Alfredo, then this is a decent recipe. However, the sauce is a little bland, so I think I'll stick with the fatty version."
"Yummy and quick!"
"My family really enjoyed this recipe. Who knew you could make Alfredo sauce from scratch...until this recipe (grin). I did knock down the cayenne from 1/8 teas to just a dash, and it was awesome. I've also prepared the recipe, but used rice in lieu of pasta for a change...like it too. Thank you!"
"Overall the whole family liked this recipe. the 6 oz of noodles weren't near enough for 2 adults and 2 teenage boys though. And next time I will be adding a skinless, boneless chicken thigh as the meat didn't have enough flavor."
"this recipe is not good. The sauce wasn't creamy and it tasted boring."
"This recipe is so easy to make, and quite delicious. It's hard to believe an alfredo dish could be this low in calories. I am adding this recipe to my list of easy, quick and delicious meals -"
"I found this recipe in "The NEW comfort Food Diet Cookbook". I made it substituting frozen broccoli and 1% milk for the peas and fat-free half-and-half. I actually got my butter a little brown and the dish turned out darker than a photo-quality alfredo, but it tasted great, reheated well and fit well into my healthy eating plan while tasting like I was treating myself. I will definitely make this recipe again."
"Great tasting! I only had regular half & half."
"OK, I confess I didn't follow the recipe exactly - I substituted broccoli for the peas and used regular half and half instead of fat free. Other than that, I followed the recipe to a T and frankly I was disappointed on several levels. The taste was very bland and the sauce was not smooth - it was more "caked" onto the noodles. It was so bland that I would probably not make this one again - sorry - this is the first recipe I've made that I wish I hadn't."
"I love this recipe! It tastes like an authentic restaurant dish! The peas give it a nice color! I sauteed fresh mushrooms with the onions, and it turned out great! It is definitely a keeper, and it warms up nicely for left overs!"
"I have food allergies and was looking for an alfredo recipe that I could have and I just substituted a few things and it turned out awesome!!! This is a keeper!"
"I love alfredo and this is was a nice twist. Very good!"
"We enjoyed the recipe very much. The boss says I can make it again. So that means it is very good."
"I have made this recipe several times and have used the fat free half and half. I also enjoyed substituting broccoli for the peas. The sauce consistency after refrigeration when you use fat free half and half is not as good, but the flavor is excellent!"
"I also used regular half and half. I was very surprised how great this tasted. The jarred alfredos are never good and I have been wanting to find a recipe that tasted more like a restaurants alfredo. I found it. I will be making this a regular on our menu rotation."
"I used regular half-and-half because the ingredient list on the fat-free kind disturbed me. I thought this was delicious! Creamy, lovely...yum."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.