Lynn demonstrates how to make a great dinner recipe, Fettuccine Alfredo with Chicken. This is a lighter version of alfredo sauce, using light cream cheese. The alfredo sauce can be used in other recipes, as well. From Kraft.
Ingredients:
Cook pasta as directed on package.
Meanwhile, cook chicken in a large nonstick skillet on medium-high heat 5-7 minutes or until done, stirring occasionally. I add a little olive oil to the pan for sautéing. Remove the chicken from the skillet. Mix the flour and broth in the same skillet with a whisk. Stir in the Neufchatel, 2 Tablespoons Parmesan cheese, garlic powder and pepper; cook 2 minutes or until mixture boils and thickens, stirring constantly. Stir in the chicken.
Drain the pasta; place in a large bowl. Add the chicken mixture and toss to coat. Sprinkle with the remaining Parmesan and if you prefer, you can add more.
*I like to use chicken tenders and cut into cubes for this recipe. That way they are bite size.
If desired:
You can add 2 cups of chopped hot cooked broccoli before serving.
Sprinkle with chopped parsley.
Substitute whole wheat fettuccine.
Substitute 1/8 ground nutmeg for the garlic powder.
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Lynn's Recipes: March 2014
www.lynnsrecipes.com