Updated: Aug 27, 2020
I got this low-fat recipe out of a magazine called food and family in 2008 and have been making it ever since it’s the only way I eat chicken Alfredo!
1/2 lb. fettuccini uncooked
1 lb. boneless skinless chicken breast cut into strips
1 1/4 cups fat free reduced sodium chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel cheese, 1/3 less fat than cream cheese, cubed
3 Tbsp kraft 100% grated Parmesan cheese, divided
1/4 tsp. garlic powder
1/4 tsp. pepper
How to make:
Cook pasta as directed on package meanwhile heat large nonstick skillet sprayed with cooking spray on medium high heat add chicken;
Cook 5-7 min or until chicken is cooked through, stirring occasionally.
Remove from skillet.
Mix broth and flower in same skillet. Stir in Neufchatel cheese, 2 Tbsp. Parmesan cheese, garlic powder and pepper; cook 2 min, stirring constantly until mixture boils and thickens. Stir in chicken
Drain pasta place in large bowl, pour chicken mixture over pasta; toss to coat. Sprinkle with remaining 1 Tbsp parmesan cheese *Special extra: sprinkle with 2 Tbsp. Chopped fresh parsley before serving
It's okay to enjoy pasta sometimes, it is the ingredients you add to it and the portions you consume that will determine if it is healthy or not, cook as clean as you can, only eat one serving and save the rest for another day!