Sunday, March 9, 2014

52 Recipes: Skinny Chicken Alfredo [Week #9]


The past two weeks have been...rough. You may have noticed that I completely forgot to blog last week. Ha, ha. How time flies when you're having fun working all day and all night. Thankfully, the extra job is over and my hard work is hopefully going to get us a trip to Hawaii! If you know me at all, then you know how stoked I am about this. If only August could come a little sooner...

...but I digress. Let me tell you about this pasta.


If you're a fan of easy, lightened up recipes that still taste great, then this recipe is for you. I've never attempted to make "real" chicken alfredo, but this one tasted just about as good as the real thing, with fewer calories/less guilt (but let's be honest - there are still quite a few calories, haha). As usual, the recipe originated from one of my favorite bloggers - I just added chicken to it.

Skinny Chicken Alfredo
Just barely adapted from: Damn Delicious
Serves: 4

1 large chicken breast
Salt, pepper, garlic powder (to taste)
1 Tbsp. all purpose flour
1 Tbsp. olive oil
8 oz. fettuccine
2 Tbsp. unsalted butter
2 Tbsp. all purpose flour
1 1/4 cup milk (I used whole because that's what we had on hand, but 1% would be a much healthier choice)
2 Tbsp. heavy cream
1/4 tsp. garlic powder
salt and pepper, to taste
2 oz. Neufchatel cheese, cubed (you can find this next to the cream cheese at the grocery store)
1/4 cup grated Parmesan cheese
Fresh parsley, chopped

Cut the chicken breast into thin slices (like you would for stir-fry). Season with salt, pepper, and garlic powder. Sprinkle 1 Tbsp. flour over the chicken and toss to help prevent the pieces from sticking together. Heat oil in a nonstick frying pan over medium-high heat. Cook chicken on all sides until cooked through (this will take about 5 minutes). Place chicken into a bowl and set aside.

Bring a large pot of water to a boil; add pasta and cook according to the directions (usually about 12 minutes of boiling). Drain well.

Heat a large saucepan over medium heat. Add butter to the pan. Once melted, whisk in the flour until lightly browned (about 1 minute). Gradually whisk in milk and cook, whisking constantly for 1-2 minutes until incorporated. Stir in heavy cream and garlic powder. Mixture should thicken.

Whisk in both cheeses until melted. You may need to add a little more milk if the mixture is too thick (and remember that it will thicken the longer it sits). Add salt & pepper to taste. Once you achieve your desired consistency, add the noodles and cooked chicken to the pan and stir until everything is well coated. Serve with a little parsley on top!


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