Chicken Fettuccini Alfredo

Chicken Fettuccini Alfredo
Chicken Fettuccini Alfredo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    clove(s) (medium) garlic clove(s), peeled and smashed with a knife

  • 1

    pound(s) uncooked boneless skinless chicken breast(s), washed, patted dry (four 4 oz pieces)

  • 1

    tsp table salt

  • 1

    tsp black pepper, freshly ground

  • 1

    spray(s) cooking spray

  • 1/2

    cup(s) canned chicken broth

  • 1/4

    cup(s) heavy whipping cream

  • 1/4

    cup(s) whole milk plain yogurt, Greek-variety

  • 1/8

    tsp table salt, for cooking pasta

  • 8

    oz uncooked whole-wheat pasta, fettuccini

  • 1/2

    cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested

  • 1/4

    cup(s) fresh parsley, fresh, flat-leaf, finely chopped, divided

Directions

Heat a large, heavy skillet over medium heat. Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside. Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side. Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes. While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain. Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well-combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving. 12 points per serving.

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