Chicken Fettuccine Alfredo with Sun-Dried Tomatoes
Classic Alfredo sauce socks your system with scary-high amounts of saturated fat from heavy cream and butter. My slimmed-down version gives you the requisite creamy, velvety texture for a fraction of the fat and calories, so this pasta favorite doesn't have to be a once-in-a-blue-moon splurge.
This recipe is excerpted from Joy’s Slim &
pounds boneless, skinless chicken breast, cut into ½-inch pieces
salt and black pepper
(8- to 10-ounce) package cremini (baby bella) mushrooms, trimmed and sliced
(12- to 14-ounce) package whole wheat linguine or fettuccine
(12-ounce) can fat-free evaporated milk
ounces (6 tablespoons) reduced-fat cream cheese, at room temperature
cup grated Parmesan cheese
cup “ready-to-eat” sun-dried tomatoes, sliced into thin ribbons (see Notes)
large pot of unsalted water to a boil.
the pasta water is heating, prepare the chicken and mushrooms: Liberally coat a large skillet or sauté pan with oil
spray, and preheat it over medium heat.
the chicken pieces with ¼ teaspoon salt and ¼ teaspoon black pepper. Add them to
the skillet and sauté until cooked through, 5 to 7 minutes. Transfer the chicken to large serving bowl (the
bowl should be large enough to accommodate the finished dish).
the skillet to the stove and raise the heat to medium-high. Reapply oil spray, liberally coating the
bottom of the skillet. Add the mushrooms
and sauté until they are golden brown, about 5 minutes. Transfer the mushrooms to the serving bowl
with the chicken.
- Drop the pasta into the boiling water and cook
according to the package instructions.
- While the pasta cooks, prepare the Alfredo sauce: In
a 2-quart saucepan, combine the evaporated milk, cream cheese, remaining ½
teaspoon salt, and ¼ teaspoon black pepper.
- Place the saucepan over medium-low heat and cook, stirring
occasionally with a wire whisk to break up the cream cheese, until the cream
cheese is completely melted and the mixture is barely simmering, 5 to 7
minutes. Be careful not to overheat the
mixture because the milk will curdle.
- Stir in the Parmesan cheese and whisk for 1 minute.
Remove the Alfredo sauce from the heat.
the pasta, reserving approximately 1 cup of the cooking water.
the pasta, sliced sun-dried tomatoes, and Alfredo sauce to the chicken and
mushrooms, and toss to coat all the ingredients evenly with the sauce. Season
with salt and pepper to taste. Serve
immediately. (The sauce will begin to
thicken as it stands. If you’d like to
thin it out as it cools, add the reserved pasta water in ¼-cup increments until
the desired consistency is achieved.)
5. Serving Size: 2 cups
For this recipe, you should use sun-dried tomatoes that are not packed in
oil. Ready-to-eat sun-dried tomatoes are
usually found plastic tubs or vacuum-sealed packages in the produce section of
the grocery store. Ready-to-eat
sun-dried tomatoes are pliable and don’t require rehydration. If you purchase brittle sun-dried tomatoes,
they will need to be rehydrated before use in this recipe: Place the tomatoes in
a bowl, add enough hot water to cover, and soak for 20 minutes or until tender.
Because the sauce thickens in the fridge,
when reheating leftovers, I recommend you add a splash of water to moisten it;
then microwave, and stir before serving.
Nutrition Facts: Calories: 497, Total Fat: 8 g, Sat. Fat: 3 g, Cholesterol: 85 mg, Sodium: 765 mg, Total Carbohydrate: 58 g, Dietary Fiber: 8 g, Protein: 47 g,