Chicken Fettuccine Alfredo

4 Servings

Chicken Fettuccine Alfredo
Chicken Fettuccine Alfredo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    oz dry fettuccine pasta

  • 2

    small zucchini cut in half lenghwise and sliced

  • 1 1/2

    C sliced mushrooms

  • 1

    tsp minced garlic

  • 2/3

    c lowfat milk

  • 1

    Tbl plus 1 tsp cornstarch

  • 2/3

    C reduced sodium chicken broth

  • 3

    Tbl light cream cheese

  • 1/2

    tsp fresh chopped rosemary

  • 1/4

    tsp black pepper

  • 6

    Tbl grated Parmesan cheese

  • 2

    C cooked boneless chichken breast

Directions

While preparing sauce, cook the pasta accordingly. Drain and return to pot. Lay mushrooms on a plate covered with a paper towel. Lightly sprinle with half the garlic and microwave 30 seconds. Add zucchini to plate. Sprinkle zucchini with remaining garlic and microwave 30 seconds more. Set aside. In a medium saucepan, whisk the milk and cornstarch until smooth. Whisk in the broth and place over low heat. Add the cream cheese, garlic, rosemary and pepper. Bring to a low simmer and cook until the sauce thickens about 4 minutes. Wisk in the Parmesean and cook kfor 1-2 minutes or until sauce is smooth. Add the cooked chicen to the pasta pot an stir to warm. Add vegetables and sauce and toss to combin e.

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