Low-Fat Chicken
Fettucini Alfredo
Low fat are not words that I would associate with this dish.
It tastes rich and creamy and is so simple to make. Great served as a side dish, just leave the meat out.
INGREDIENTS:
- 1 pound fettucini
- 2 large garlic cloves, minced
- 1/2 small onion, diced
- Crushed red pepper flakes if desired
- 1 1/2 tbsp butter
- 3 tbsp flour
- 1 c. chicken broth
- 1 c. 2% evaporated milk
- 1/3 c parmesan cheese plus more for topping
- 12 oz. cooked chicken breast strips
- Fresh thyme
- Salt and pepper to taste
Cook pasta in salted boiling water until al dente.
Heat up a large skillet and add 1 tsp. olive oil and 1 1/2 tbsp. of butter. Add onion, garlic and red pepper flakes (if using) and saute until softened. Whisk in 3 tbsp flour and cook apprx. 30 seconds or so to get rid of raw taste of flour. Slowly add chicken broth and milk whisking constantly until incorporated and thickened. Stir in parmesan, chicken and fresh thyme. Add salt and pepper to taste and simmer 5 min.
Drain pasta reserving 1 cup of pasta cooking liquid. Combine pasta and cream sauce adding enough reserved cooking liquid to moisten. Toss and serve immediately with grated or shaved parmesan on top.
NOTE: This recipe can be easily altered by adding a different kind of meat or even shrimp. Leave the meat out and serve as a side dish. Add fresh (firm) vegegtables like broccoli or asparagus to the boiling pasta water several minutes before its done or add frozen or jarred vegetables into the sauce before pasta is added.
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