Chicken Fettuccini Alfredo

Chicken Fettuccini Alfredo created by 2Bleu

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 450 degrees. 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.
  • Set aside.
  • Cook broccoli in microwave according to package directions.
  • Cook fettuccini 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.
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RECIPE MADE WITH LOVE BY

@teresas
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@teresas
Contributor
"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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  1. Engrossed
    Great! This doesn't taste low fat...you 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 kittencalskitchen.com tag game.
  2. Sydney Mike
    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]
  3. bluemoon downunder
    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 Recipe #135453, 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.
  4. CookingONTheSide
    I really enjoyed this recipe. It tastes really good even though it's healthier for you! I love the broccoli with this as well. Thanks for sharing.
  5. Lindas Busy Kitchen
    I used fat free cottage cheese to cut down even more on the fat content, with no noticeable difference in taste. My friend and I really enjoyed it, though her DH wanted something different (men!) I look forward to having this often as I love my pasta and this helps to keep delicious Alfredo just a little "skinnier" for me :) I really loved this! Thanks for sharing your recipe with us Teresa! Made for 123 Hit Wonders 4/09 Linda
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