Chicken Linguine Alfredo

By Ksteve10

Ingredients

• 8 oz whole grain uncooked linguine
• 2 tsp butter or margarine
• 2 TBSP finely chopped shallot
• 1 clove garlic, finely chopped
• 1 pint (2 cups) fat-free half-and-half
• 3 TBSP all-purpose flour
• 1/2 c reduced-fat sour cream
• 1/4 c shredded fresh Parmesan cheese
• 1/2 tsp salt
• 1/8 tsp white pepper
• 1 lb chicken breast strips for stir-fry
• 1 jar (7 oz) roasted red bell peppers, drained, thinly sliced
• 1/3 c shredded fresh Parmesan cheese
• 2 TBSP chopped fresh parsley

Preparation

Step 1

1. In 4-quart Dutch oven, cook linguine as directed on pkg. Drain; rinse with hot water. Return to Dutch oven to keep warm.

2. Meanwhile, in 2-qt saucepan, melt butter over med heat. Add shallot and garlic; cook and stir 1 min. In med bowl, beat 1/2-and-1/2 and flour with wire whisk; add to saucepan. Heat to boiling, stirring freq. Beat in sour cream with wire whisk. Reduce heat to low; cook 1-2 min or until heated. Remove from heat; stir in 1/4 cup cheese, the salt and pepper.

3. Heat 12-in nonstick skillet over med-high heat. Add chicken; cook about 5 min, stirring freq, until no longer pink in center.

4. Add chicken, bell peppers and sauce to linguine; stir to mix. Cook over low heat until thoroughly heated. Garnish each serving with cheese and parsley.