Fettuccini Alfredo with Grilled Chicken
Portion Size: 1 ½ cups; ½ cup chicken, ½ cup pasta, ½ cup sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup butter or margarine | |
| 3 gloves garlic | Wash, peel and mince |
| 1/4 cup flour | |
| ¾ teaspoon salt | |
| 1 cup nonfat milk | |
| 8 oz. light cream cheese | |
| 1 cup grated Parmesan cheese | |
| 1-pound fettuccine pasta | May use whole grain pasta |
| 2 tablespoons parsley, to garnish | |
| Pepper to taste | |
| 8 (4oz.) chicken breasts | Grilled and sliced. Cook until internal temperature reaches 165°F. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | To make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and cook until slightly soft, about 1 minute. | |
| 2 | Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. | |
| 3 | Add the cream cheese and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley. | |
| 4 | Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook according to directions on the package. | |
| 5 | Reserve 1 cup cooking water, then drain the pasta and return to the pot. | |
| 6 | Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Divide among plates and top with parmesan cheese, chicken and pepper. |
Posted in Chicken Dinner Recipes
