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 vegan margarine | |
| 3 gloves garlic | Wash, peel and mince |
| 1/4 cup flour | |
| ¾ teaspoon salt | |
| 1 cup nonfat milk | For vegan: use soy milk |
| 8 oz. light cream cheese | For vegan: use vegan cream cheese |
| 1 cup grated Parmesan cheese | For vegan: use vegan Parmesan cheese |
| 1-pound fettuccine pasta | For vegan: use vegan pasta |
| 2 tablespoons parsley, to garnish | |
| Pepper to taste | |
| 2 ½ lbs. meatless chicken pieces |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | To make the sauce: Melt the margarine 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 and chicken. | |
| 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, and pepper. |
