Dinner

Low-fat Chicken Fettuccini Alfredo is for Dinner.

Low-fat Chicken Fettuccini Alfredo takes 10 minutes to prepare.

Low-fat Chicken Fettuccini Alfredo takes 25 minutes to cook.

Low-fat Chicken Fettuccini Alfredo makes 8 servings.

The ingredients for Low-fat Chicken Fettuccini Alfredo are:

1 TB olive oil
2 cloves garlic
3 boneless, skinless chicken breasts, cubed
16 oz. whole grain pasta
3 TB butter
1 tsp salt
1 tsp black pepper
1/3 cup flour
2 1/2 cups 1% milk
12 oz. fat-free evaporated milk
3/4 cup Parmesan cheese
8 oz. low fat Colby-Monterey Jack cheese
3 Roma Tomatoes
1/2 cup reduced fat sour cream

Here is how you make Low-fat Chicken Fettuccini Alfredo:

In a large skillet over medium heat combine chicken, 1 Tb olive oil, and garlic. Cook until chicken is no longer pink inside. Remove from skillet and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt 3 tablespoons butter in the skillet. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and canned milk, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked pasta. Number of Servings: 8Recipe submitted by SparkPeople user NOTTMYOWN.

The nutritional information for Low-fat Chicken Fettuccini Alfredo is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 434.5

• Total Fat: 15.8 g
• Cholesterol: 90.1 mg
• Sodium: 823.8 mg
• Total Carbs: 31.2 g
• Dietary Fiber: 3.0 g
• Protein: 41.7 g