Wednesday, November 16, 2011

Chicken Fettuccini Alfredo

This is one of my favorite Weight Watchers meals. It seems decadent even when it has been scaled back to be a little healthier! It is tasty and healthy all at the same time - what a bonus!

Chicken Fettuccini Alfredo
(recipe found at

6 medium garlic cloves, peeled and smashed with a knife
1 pound uncooked boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 spray cooking spray
1/2 cup canned chicken broth
1/4 cup heavy whipping cream
1/4 cup whole milk plain yogurt, greek style (I couldn't find greek style, so I used plain yogurt)
1/8 teaspoon salt, for cooking pasta
8 ounces uncooked whole wheat pasta, fettuccini
1/2 cup grated parmesan cheese
1/4 cup parsley, fresh and finely chopped

Heat a large, heavy skillet over medium heat. Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper; set aside. Off heat, coat skillet with cooking spray and then set over medium low heat. Saute garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side. (I chopped my chicken into bite size pieces before cooking - makes it much easier for the kids!)

In a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes. (Mine took much less then the 30 minutes, so keep an eye on it - otherwise you might lose all your creamy sauce!) Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.

Remove chicken from cream sauce and set aside. Add parmesan cheese to cream sauce and mix until well combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped with chicken and rest of parsley.

Serves: 4
Points: 9

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