Rich Fettuccine Alfredo

Rich Fettuccine Alfredo

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    oz uncooked whole wheat fettuccine

  • 2

    bacon strips, coarsely chopped

  • ½

    lb. sliced fresh mushrooms

  • 1

    small onion, chopped

  • 1

    small sweet red pepper, chopped

  • 2

    garlic cloves, minced

  • 4

    oz. fat-free cream cheese, cubed

  • 2

    Tbsp. cornstarch

  • 2

    c. whole milk

  • 3

    c. cubed cooked chicken breast

  • c. shredded Parmigiano-Reggiano cheese

  • ½

    t. salt

  • ½

    c. shredded part-skim mozzarella cheese

Directions

1. Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute the mushrooms, onion, and pepper in drippings until tender. Add the garlic; cook 1 minute longer. Stir in cream cheese cubes until melted. 2. Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, Parmigiano-Reggiano cheese, and salt; cook and stir until cheese is melted. 3. Drain fettuccine; add to chicken mixture. Heat through. Sprinkle with mozzarella cheese and reserved bacon. Broil 4-6" from the heat from 2-3 minutes or until cheese is melted. 1 1/2 cups = 417 calories/12 g fat/5 g fiber (8.5 points)


Nutrition

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