Chicken Fettuccini Alfredo

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""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.""

Original is 4 servings


  • 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

Step by Step Method

Step 1

Preheat oven to 450°F. Roast red peppers cut side down for 20 minutes, until skin is blackened and peeling away.

Step 2

Remove from oven and let cool.

Step 3

When they can be handled, peel off skin and cut pepper into long strips.

Step 4

Set aside. (I use roasted red pepper's in the jar).

Step 5

In blender or food processor, puree' cottage cheese and chicken broth until no curds remain, approximately 2 minutes.

Step 6

Stir in Parmesan cheese and minced garlic.

Step 7

Season with salt and pepper.

Step 8

Set aside.

Step 9

Cook broccoli in microwave according to package directions.

Step 10

Cook fettuccine according to package directions.

Step 11

Save 1/2 cup of pasta water before draining.

Step 12

Drain and return pasta to bowl.

Step 13

Stir in cheese sauce, peppers and broccoli.

Step 14

Thin out sauce with reserved pasta water if needed.

Step 15

Place chicken strips on top of pasta and serve.


No special items needed.

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