Description
This lightened Chicken Alfredo Pasta is made with a roux and half-and-half. The end result is a delectable meal that is a little lower in fat and calories.
Ingredients
- 1 pound Fettuccine Noodles
- 2 Large Chicken Breasts, Split In Half Lengthwise
- 2 Tablespoons Olive Oil
- ¼ cups Butter
- 3 cloves Garlic, Minced
- ¼ cups Flour
- 2 cups Half-and-half
- ¾ cups Grated Parmesan Cheese (preferably Fresh)
- ½ cups Low Sodium Chicken Broth (see Notes)
- Salt And Pepper, to taste
- 3 Tablespoons Fresh Chopped Italian Parsley
Preparation
Cook fettuccine noodles according to package instructions and drain well.
Pat chicken dry and season with salt and pepper. In large skillet over medium high heat, add olive oil. Swirl to coat the pan and get it good and hot. Add chicken breasts and cook for 3–5 minutes without disturbing. Flip and cook the other side 3–5 minutes without disturbing. The chicken should be a nice golden brown. Remove to plate.
Wipe out skillet with paper towel. Melt butter over low heat. Add garlic and cook for for 1 minute. Whisk in flour and cook over low heat for about 5 minutes, whisking continually. The flour will have turned a very light brown. Slowly add half-and-half, whisking constantly. Cook for 1–2 minutes. Slowly whisk in Parmesan cheese. Add small amounts of chicken broth at a time until desired consistency.
Add pasta and chicken to the skillet and stir gently to combine. Salt and pepper to taste. Sprinkle with fresh parsley.
