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Oct 1, 2009
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Light Chicken Fettuccine Alfredo

By: Len Santos


Light Chicken Fettuccine Alfredo

Can’t resist creamy dishes? With our version, you’ll never have to. Here’s our healthy and energy-boosting take on your pasta favorite.

RELATED: 10 Alfredo Recipes, Spaghetti a la Carbonara

Serves 5 Prep Time 20 minutes Cooking Time 10 minutes

 

For the sour cream substitute
3/4 cup cottage cheese
1/4 cup nonfat milk
2 tablespoons white vinegar

2 boneless chicken breasts
1 tablespoon calamansi juice
salt and pepper to taste
1 1/4 cups broccoli florets
2 red bell peppers, cut into strips
300 grams whole-wheat fettuccine
1 clove garlic, minced
1 tablespoon canola oil
2 tablespoons chicken broth
1/2 cup Parmesan cheese, grated

 

1  Make sour cream substitute: In a blender, combine cottage cheese and nonfat milk. Process until smooth. Add vinegar and set aside.

2
  Season chicken with calamansi juice, salt, and pepper. Grill or pan-fry. Slice into strips. Set aside.

3
  Blanch broccoli and red bell pepper.

4
  Cook fettuccine in the same water according to package directions. Set aside 1 cup of pasta water.

5
  Sauté minced garlic in canola oil. Add sour cream substitute and chicken broth. Toss in cooked pasta. Add pasta water to thin out sauce, if needed.

6
  Add broccoli, pepper, and grated Parmesan cheese.

7
  Top with chicken strips and serve.

 

Photography by David Hanson │ Styling by Elaine P. Lim and Angelo Comsti




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