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Rich Fettuccine Alfredo

Total Time

Prep: 20 min. Cook: 20 min.

Makes

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
Rich Fettuccine Alfredo Recipe photo by Taste of Home

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

  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.
  2. Saute the mushrooms, onion and pepper in drippings until tender. Add the garlic; cook 1 minute longer. Stir in cream cheese until melted.
  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.
  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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