A few months ago I posted a wonderful recipe on a skinnier version of fettuccine alfredo. I tried it again last night with a twist on this yummy dish by making chicken fettuccine alfredo. This chicken alfredo sauce will take about 20 minutes or so (depending if you use cooked or uncooked chicken). It will serve about 4 people. In this recipe I used about 2/3 of a box of angel hair pasta (which was what I had on hand). Add a salad and you will have a complete and delicious meal.
- 1 box of fettuccine or your favorite pasta
- 1 cup of non fat milk. You could use whatever milk you have
- 1 tbs -3 tbs olive oil
- approx. 1 cup of chicken broth (or a bullion cube will also work)
- about 3 tbs of flour
- shredded chicken (either cooked or uncooked). I used about 1 cup of cooked chicken.
- 3/4 cup parmesan cheese
- Shredded jack or mozzarella cheese for the topping (optional)
- salt and pepper to taste
Put water on to cook pasta. You will want to time this so they will be ready about the same time. Saute garlic and chicken in olive oil until chicken is thoroughly cooked. You can also use cooked chicken and simply warm with garlic. (I think next time I will add mushrooms too!)
Move chicken to side of pan and add flour to remaining oil in pan. Add a little more olive oil if you need to. Cook flour mixture for a few minutes. Since this is an alfredo sauce we are not looking to brown mixture.
Slowly add chicken broth. Mix to remove lumps. Slowly add milk. Continue to cook over medium high heat, stirring until smooth. Add more milk if needed
You can also begin to mix in chicken. Watch closely and stir often.
Mixture may seem thin. You want it on the thinner side. The parmesan cheese will cause it to thicken . It will also thicken upon standing.
Add parmesan cheese. It only takes a moment to melt so make sure your pasta is about ready. I then mixed the alfredo with the pasta before serving. You could also pour the alfredo sauce over cooked pasta.
Sprinkle with (optional) jack or mozzarella cheese, season to taste and serve.