Description
A healthy and low-calorie version of the classic Chicken Alfredo made with whole wheat fettuccine and lean chicken breast.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 8 ounces whole wheat fettuccine
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Freshly cracked black pepper for garnish
Instructions
- Boil a large pot of water and cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside.
- Season the chicken breast with salt and pepper. Heat olive oil in a large skillet over medium heat.
- Add the chicken breast to the skillet and cook for 6-8 minutes on each side until golden brown and cooked through. Remove from skillet and let rest, then slice into thin strips.
- In the same skillet, add low-sodium chicken broth and bring to a simmer, scraping up browned bits from the skillet.
- Reduce heat to low and stir in the cooked fettuccine and sliced chicken, heating through for about 2 minutes.
- Add grated Parmesan cheese, stirring until melted and coats the pasta. Add more chicken broth if needed to reach desired consistency.
- Serve immediately, garnished with additional Parmesan and black pepper, if desired.
Notes
- For an extra kick, consider adding garlic or spinach.
- Can substitute fettuccine with zucchini noodles for a lower carb option.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Low Calorie, Chicken Alfredo, Healthy Eating, Pasta Recipe, Whole Wheat, Quick Meals, Dinner Ideas