Chicken Fettucini Low-fat Alfredo

By deanarrca

Ingredients

• 1 1/2 lbs. boneless skinless chicken breast
• 8 ounces fettuccini, whole wheat, cooked, drained
• 1 lb. frozen vegetables (broccoli, carrots, mushrooms ), or any combination you like fresh or frozen upto 4 cups
• 1 teaspoon margarine
• 1/4 teaspoon garlic powder
• 1 cup ricotta cheese part skim milk
• 2 tablespoons Parmesan cheese, grated
• 2 tablespoons skim milk
• 1 egg, (or 1/4 c. egg sub.)
• 1/4 teaspoon salt
• 1/2 teaspoon oregano
• 1/8 teaspoon pepper

Details

Servings 6

Preparation

Step 1

Cut up chicken into bite size pieces and then brownt in a little butter or oil in a frying pan. Cook through and set aside.
Cook fettucine according to package directions. Meanwhile, MICROWAVE vegetables in a covered dish with 1 TB. water for 3 minutes. At the same time, melt margarine in saucepan and add garlic powder. Stir to mix. Blend in cheeses, skim milk, egg, and seasonings. Bring to a boil, reduce heat to low, and cook for 3 minutes. If desired transfer this sauce to a blender and blend smooth then add back to sauce pan. Add cooked chicken and heat through. Drain noodles and vegetables well. transfer to serving bowl. Pour sauce with chicken over noodles and vegetables and toss gently. Serve

Notes:

You can use fresh, frozen or leftover vegetables. (such as broccoli, carrots, red pepper, pea pods, zucchini, mushrooms, and onions.)

Nutritional Information:

Weight Watchers Points 5

NUTRITION FACTS

Servings: 6
Amount Per Serving
Calories: 263
Total Fat: 5.50g
Cholesterol: 49mg
Sodium: 231mg
Total Carbs: 41.23g
Dietary Fiber: 6.22g
Protein: 14.64g