Lunch

Skinny Fettuccine Alfredo is for Lunch.

Skinny Fettuccine Alfredo takes 15 minutes to prepare.

Skinny Fettuccine Alfredo takes 25 minutes to cook.

Skinny Fettuccine Alfredo makes 6 servings.

The ingredients for Skinny Fettuccine Alfredo are:

12 oz boneless, skinless chicken
1 tablespoon butter (promise fat free)
1 clove garlic, minced
1 teaspoon grated lemon zest (or lemon peel)
2 teaspoons all-purpose flour
1 1/2 cup skim milk (non-fat)
3 tablespoons fat free cream cheese
1 cup grated parmesan cheese
1 tablespoons chopped fresh parsley
4 cups (cooked) brown rice pasta

Here is how you make Skinny Fettuccine Alfredo:

Trim any visible fat from chicken. Season with salt and pepper. Grill chicken until done. Set aside, and cut into cubes or strips when cool.Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cream cheese and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley. Once sauce is done, add mushrooms and peas, cook over low heat until mushrooms are soft. Add in chicken. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot.Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.Serving Size:?6

The nutritional information for Skinny Fettuccine Alfredo is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 308.6

• Total Fat: 4.9 g
• Cholesterol: 44.9 mg
• Sodium: 422.8 mg
• Total Carbs: 38.3 g
• Dietary Fiber: 2.2 g
• Protein: 27.2 g

The dietary needs meet for Skinny Fettuccine Alfredo is Low Fat