Chicken Fettuccine Alfredo

Recipe

Chicken Fettuccine Alfredo

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Recipe Data

5
Servings

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    Servings and Ingredients

    Ingredients
    Serves 5
    QuantityIngredientAdd
    1 (12 oz) pkg Al Dente fettuccine noodles
    1 lbs. organic skinless, boneless chicken breast, cubed
    1 tbsp. Organic Valley butter
    1 ¼ c. Organic Valley half-and-half
    6 tbsp. organic shredded Parmesan cheese
    ½ tsp. Hain flour
    1 tbsp. chopped fresh parsley
    salt and pepper, to taste
    1 medium Roma tomato, chopped

    Directions

    1. Cook pasta according to package directions. Drain.
    2. Meanwhile, in a large saucepan, sauté chicken in butter until no longer pink. Set aside.
    3. In the same pan, combine half-and-half and Parmesan cheese. Stir in flour, parsley, salt and pepper. Cook over medium heat until thickened, stirring frequently, making sure mixture does not boil.
    4. To serve, toss hot noodles with sauce. Top with chicken and tomato.

    Nutrition facts

    Servings

    480 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 90mg
    • Sodium: 270mg
    • Total Carbohydrates: 54g
    • Protein: 36g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 8%
    0%
    Iron 15%
    0%
    Calcium 20%

    Recipe Source:

    Hy-Vee HealthMarket, August 2005.