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    You are in: Home / Recipes / Chicken Fettuccini Alfredo Recipe
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    Chicken Fettuccini Alfredo

    Chicken Fettuccini Alfredo. Photo by 2Bleu

    1/6 Photos of Chicken Fettuccini Alfredo

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    TeresaS's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 450 degrees. Roast red peppers cut side down for 20 minutes, until skin is blackened and peeling away.
    2. 2
      Remove from oven and let cool.
    3. 3
      When they can be handled, peel off skin and cut pepper into long strips.
    4. 4
      Set aside. (I use roasted red pepper's in the jar).
    5. 5
      In blender or food processor, puree' cottage cheese and chicken broth until no curds remain, approximately 2 minutes.
    6. 6
      Stir in Parmesan cheese and minced garlic.
    7. 7
      Season with salt and pepper.
    8. 8
      Set aside.
    9. 9
      Cook broccoli in microwave according to package directions.
    10. 10
      Cook fettuccini according to package directions.
    11. 11
      Save 1/2 cup of pasta water before draining.
    12. 12
      Drain and return pasta to bowl.
    13. 13
      Stir in cheese sauce, peppers and broccoli.
    14. 14
      Thin out sauce with reserved pasta water if needed.
    15. 15
      Place chicken strips on top of pasta and serve.

    Ratings & Reviews:

    • on November 02, 2010

      Great! This doesn't taste low get your creamy noodle fix with it. It is a bit bland though. I made it with campagnelle pasta. I added frozen peas to the boiling pasta when it ready to drain. I sauteed fresh sliced mushrooms with extra garlic in some olive oil and then tossed that with the pasta and peas. I also used jarred roasted red peppers but didn't really like them in it. I didn't use broccoli. I tossed the chicken with some Lawry's season salt. I thought it was strange that you don't have to heat up the cheese sauce but I guess it warms when you toss it with the hot pasta. My baby enjoyed feeding himself this. Made for tag game.

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    • on November 16, 2009


      Gotta admit that I was a bit skeptical about the taste of this Alfredo dish, but it does, in fact, come through with flying colors, especially for those of us who tend to forgo such a sauce! We loved the sauce (I, too, was very generous with the garlic) & the over-all flavor was right on for us! Definitely a keeper of a recipe! [Tagged, made & reviewed in the Potluck Tag Game]

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    • on June 15, 2009


      A wonderfully flavoursome low-fat recipe that did not in any way taste low-fat and that I'd would be happy to serve to guests. I used my Vegetable Stock, doubled the garlic and added some sliced mushrooms, rosemary, sage and thyme and - just before serving - a sprinkling of toasted, slivered almonds. I used yummy roasted peppers from my local deli. I am always keen to try Teresa's low-fat dishes and this was another winner! I was particularly impressed with the low-fat creamy sauce! :) Made for Gimme 5.

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    Read All Reviews (7)


    Nutritional Facts for Chicken Fettuccini Alfredo

    Serving Size: 1 (366 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 565.1
    Calories from Fat 119
    Total Fat 13.3 g
    Saturated Fat 4.9 g
    Cholesterol 63.1 mg
    Sodium 498.5 mg
    Total Carbohydrate 74.0 g
    Dietary Fiber 3.4 g
    Sugars 5.6 g
    Protein 42.1 g

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