Who doesn't enjoy comforting carbs, especially rich fettuccine alfredo? Find comfort in replacing some of the bulk by using reduced fat cream cheese! Throw in some disguised veggies and protein (that even picky little eaters enjoy) and you're set in 10 minutes flat! Now that's using your noodle!
directions: grill two chicken breasts (or use leftover grilled chicken breasts from a previous meal).
in a large soup pot, cook fettuccine according to package directions. add frozen peas during the last minute of cooking.
meanwhile, in a medium frying pan on medium high heat, sauté onions and peppers in 1 tablespoon olive oil until onions are translucent. cover with a lid to keep warm.
in a medium saucepan, combine milk, half and half, butter, garlic, salt + pepper. bring to a simmer and then gradually stir in the cream cheese. remove from heat and stir in 1/2 cup of parmesan cheese (reserve the other 1/4 for garnish).
strain noodles + peas and return to pot. add veggies and toss with sauce. top with parsley and additional cheese. serve immediately.
*if sauce appears too thick or noodles soak up sauce, add 1 tablespoon of hot water at a time until desired consistency is achieved. also a good tip when reheating leftovers.