SKINNY LOW-FAT CHICKEN FETTUCCINE ALFREDO
This skinny low-fat chicken fettuccine alfredo is creamy, satisfying, and guilt-free. Packed with tender chicken, whole wheat pasta, and a light alfredo sauce, it’s perfect for a healthy weeknight dinner without sacrificing flavour.
Ingredients
- 8 oz whole wheat fettuccine
- 2 teaspoons olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cloves garlic minced
- 1 cup low-fat milk
- 2 tablespoons all-purpose flour
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg optional
- Fresh parsley chopped, for garnish
Instructions
- Cook Pasta: Cook fettuccine according to package instructions. Drain and set aside.
- Cook Chicken: In a large skillet, heat olive oil over medium heat. Add chicken and cook until golden and cooked through, about 6–8 minutes. Remove from skillet and set aside.
- Make Sauce: In the same skillet, add minced garlic and sauté for 1 minute. Whisk in flour and cook 1–2 minutes. Gradually add low-fat milk, whisking constantly until sauce thickens.
- Add Cheese and Seasoning: Stir in Parmesan, salt, pepper, and nutmeg (if using).
- Combine: Add cooked chicken and pasta to the sauce. Toss until everything is coated evenly and heated through.
- Serve: Garnish with chopped parsley and serve warm.
Notes
- Make Ahead: Sauce can be prepared a day in advance; reheat gently before tossing with pasta.
- Customizing Flavor: Add steamed broccoli or mushrooms for extra vegetables.
- Serving Suggestions: Serve with a side salad or garlic bread for a complete meal.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.