LIGHTER CHICKEN FETTUCCINE ALFREDO RECIPE | ALLRECIPES
This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
Provided by Chef John
Categories Alfredo Pasta Sauce
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
- Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
- Return the chicken broth to medium heat and cook until reduced to 1 cup.
- Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
- Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
- Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
- Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
- Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
- Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
Nutrition Facts : Calories 758.9 calories, CarbohydrateContent 59.6 g, CholesterolContent 239.4 mg, FatContent 41.8 g, FiberContent 2.8 g, ProteinContent 37.8 g, SaturatedFatContent 24.2 g, SodiumContent 505.2 mg, SugarContent 2.9 g
FETTUCCINE ALFREDO WITH CHICKEN RECIPE | ALLRECIPES
Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs . . . all that's missing is the waiter and the check.
Provided by Philadelphia
Categories PHILADELPHIA Cream Cheese
Total Time 25 minutes
Prep Time 10 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
- Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 469.9 calories, CarbohydrateContent 48.8 g, CholesterolContent 90.7 mg, FatContent 11.6 g, FiberContent 2.7 g, ProteinContent 37.2 g, SaturatedFatContent 5.2 g, SodiumContent 552 mg, SugarContent 1.2 g
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