Rich Fettuccine Alfredo
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.
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
Ingredients
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8 ounces uncooked whole wheat fettuccine
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2 bacon strips, coarsely chopped
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1/2 pound sliced fresh mushrooms
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1 small onion, chopped
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1 small sweet red pepper, chopped
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2 garlic cloves, minced
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4 ounces fat-free cream cheese, cubed
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2 tablespoons cornstarch
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2 cups whole milk
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3 cups cubed cooked chicken breast
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1/3 cup shredded Parmigiano-Reggiano cheese
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1/2 teaspoon salt
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1/2 cup shredded part-skim mozzarella cheese
Directions
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1.
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.
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2.
Saute the mushrooms, onion and pepper in drippings until tender. Add the garlic; cook 1 minute longer. Stir in cream cheese until melted.
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3.
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 cheese is melted.
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4.
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.
Nutrition Facts
1.330 cups: 417 calories, 12g fat (5g saturated fat), 77mg cholesterol, 561mg sodium, 38g carbohydrate (6g sugars, 5g fiber), 38g protein.
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