This chicken fettuccine Alfredo is very creamy and tasty. You'll be surprised it's so low-fat. A filling dish, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce. —LaDonna Reed, Ponca City, Oklahoma
Ingredients
- 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
Directions
- Cook fettuccine according to package directions. Meanwhile, in
- 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.
- 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.
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