• 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!

Ingredients

  • 16 oz fettuccine
  • 1 yellow onion, sliced thin
  • 1 red pepper, sliced thin
  • 1 cup frozen peas
  • 2 boneless chicken breasts, grilled + sliced thin
  • 1/2 cup whole milk
  • 1/2 cup half and half
  • 1/4 cup reduced fat (or fat free) cream cheese
  • 2 Tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • generous amount of black pepper
  • 3/4 cup romano/parmesan cheese
  • 1/4 cup fresh flat parsley
0 (Rated by 0 moms)
PREP TIME 10 Min READY IN 20 Min
COOK TIME 10 Min SERVINGS 6
MEAL/COURSE Dinner
TYPE OF DISH Pasta
COOKING METHOD Stove-Top
CUISINE Italian

Preparation

  1. directions: grill two chicken breasts (or use leftover grilled chicken breasts from a previous meal).
  2. in a large soup pot, cook fettuccine according to package directions. add frozen peas during the last minute of cooking.
  3. 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.
  4. 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).
  5. strain noodles + peas and return to pot. add veggies and toss with sauce. top with parsley and additional cheese. serve immediately.
  6. *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.

Rating

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