Low-Cal Chicken Fettuccine Alfredo

Two days in a row of posts – I am sure everyone is a little shocked.  I know I am.  Last night I cooked for the first time in foreverrrrrr and I absolutely loved it.  I marinated the meat before heading out to a meeting and let it sit in the fridge while I was gone, then came home and stir-fried to my heart’s delight.  However, that’s not the recipe I’m posting today.  I know, I’m such a tease. 😉

I made this low-cal fettuccine alfredo from the Food Network’s website a few weeks ago.  This was still in my attempt to use up what we had in the kitchen (which I explained in yesterday’s post as well).  Also, who doesn’t love Italian comfort food?  Everyone knows I absolutely adore chicken parmesan and that I’ve made it my life goal to cook every single chicken parm recipe in existence (for the sake of this blog, of course!).  It was really tasty, and you could hardly tell it was “low cal.”  I included cooked, chopped chicken to round it out a bit more.  I also used the spinach noodles that I had purchased from Adam’s Fairacre Farms a few months ago.  I did realize, though, that the spinach noodles are not actually made from real spinach, rather spinach powder.  Also, they are no more healthy than whole wheat or even white pasta.  But it was still good to try something new!


 Low-Cal Chicken Fettuccine Alfredo

serves 4 (or 2 with leftovers)

-1tbsp unsalted butter
-1 clove garlic, minced
-1tsp grated lemon zest
-2tsp all-purpose flour
-1cu low-fat milk (I used fat free)
-Kosher salt
-2tbsp Neufchtel or low-fat cream cheese (I used cream cheese, cuz I had some leftover in my fridge)
-3/4cu grated parmesan cheese, plus more for topping
-3tbsp chopped fresh parsley
-Fettuccine noodles (or any kind of noodle, really)
-Freshly ground pepper
-Cooked chicken, cut into cubes, if you desire

-First, prepare the sauce: melt the butter in a skillet over medium heat, add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, and stir for about one minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel/cream cheese and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley (my personal advice – stir constantly!!)
-Meanwhile, bring a large pot of water to a boil. Add the fettuccine and cook according to package directions. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
-Add the sauce, 1/2 cup of the reserved cooking water, and chicken, to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt (I didn’t need to do this). Divide among bowls and top with parmesan and pepper.

Additional Italian pasta dishes that you may want to check out:

Lemon Pasta
Chicken Piccata
Baked Beef Ziti
Bacon and Truffle Oil Mac & Cheese (though I just learned today that mac&cheese is actually a British dish, not an Italian dish, which is surprising)


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