Chicken Fettuccini Alfredo
November 01, 2015
""This is another great recipe I got out of a magazine called "Clean Eating". It is a great tasting low fat, low sugar dish. Both DH and I thought it was excellent!! (until we went out for dinner on Valentine's day and had the FULL FAT dish.) But, you still have a wonderful option to eat something that is lower in fat and sugar but still taste great. Hope you enjoy.""
- Serving Size: 1 (337.8 g)
- Calories 712.2
- Total Fat - 25.1 g
- Saturated Fat - 10.2 g
- Cholesterol - 106.7 mg
- Sodium - 1291.1 mg
- Total Carbohydrate - 73.5 g
- Dietary Fiber - 11 g
- Sugars - 3.4 g
- Protein - 47.7 g
- Calcium - 407.2 mg
- Iron - 2.5 mg
- Vitamin C - 96.8 mg
- Thiamin - 0.7 mg
Preheat oven to 450°F. Roast red peppers cut side down for 20 minutes, until skin is blackened and peeling away.
Remove from oven and let cool.
When they can be handled, peel off skin and cut pepper into long strips.
Set aside. (I use roasted red pepper's in the jar).
In blender or food processor, puree' cottage cheese and chicken broth until no curds remain, approximately 2 minutes.
Stir in Parmesan cheese and minced garlic.
Season with salt and pepper.
Cook broccoli in microwave according to package directions.
Cook fettuccine according to package directions.
Save 1/2 cup of pasta water before draining.
Drain and return pasta to bowl.
Stir in cheese sauce, peppers and broccoli.
Thin out sauce with reserved pasta water if needed.
Place chicken strips on top of pasta and serve.
Tips & Variations
No special items needed.