PointsPlus Chicken Fettuccine Alfredo Recipe

Staff Writer
PointsPlus Chicken Fettuccine Alfredo Recipe
Chicken Fettuccine Alfredo
WeightWatchers.com

Chicken Fettuccine Alfredo

Who says you can’t have fettuccine Alfredo on a diet? Whole-wheat pasta gives this dish a healthy edge, while cutting out some of the heavy cream and using Greek yogurt instead maintains the richness, while cutting down on calories. It’s a win-win.

Ready in
52 m
4
Servings
509
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 medium-sized cloves garlic, smashed
  • 1 pound boneless skinless chicken breast, cut into 4 equal pieces
  • 1 teaspoon salt, plus more for cooking pasta
  • 1 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/2 cup canned chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup whole-milk plain Greek yogurt
  • 8 ounces whole-wheat fettuccine
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup flat-leaf parsley, chopped finely

Directions

Heat a large, heavy skillet over medium heat.

Rub the garlic over the chicken and reserve the garlic. Season the chicken with 1 teaspoon of the salt and pepper and rub in the seasonings with your hands. Set aside.

Off heat, coat the skillet with cooking spray and then set over medium-low heat. Sauté the garlic until fragrant, about 1 minute. Add the chicken and cook until golden, flipping once, about 5 minutes per side.

Meanwhile, in a small bowl, combine the broth, heavy cream, and yogurt. Pour the mixture over the chicken and scrape the bottom of the skillet with a wooden spoon to incorporate seasonings. Simmer the chicken gently, turning once, about 30 minutes.

While the chicken is cooking, bring a medium-sized pot of salted water to a boil. Cook the pasta according to package directions and drain. Remove the chicken from the cream sauce and set aside. Add Parmesan cheese and mix until well combined. Add the cooked pasta and 3 tablespoons of the parsley and toss well. Serve the pasta topped with chicken and the rest of the parsley.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
17g
26%
Sugar
3g
N/A
Saturated Fat
7g
37%
Cholesterol
115mg
38%
Protein
40g
80%
Carbs
47g
16%
Vitamin A
114µg
13%
Vitamin B12
0.4µg
7.2%
Vitamin B6
1mg
54%
Vitamin C
6mg
11%
Vitamin D
0.2µg
N/A
Vitamin E
0.9mg
4.6%
Vitamin K
64µg
79%
Calcium
224mg
22%
Fiber
2g
9%
Folate (food)
28µg
N/A
Folate equivalent (total)
28µg
7%
Iron
2mg
9%
Magnesium
74mg
18%
Monounsaturated
5g
N/A
Niacin (B3)
12mg
60%
Phosphorus
468mg
67%
Polyunsaturated
2g
N/A
Potassium
579mg
17%
Riboflavin (B2)
0.3mg
18.2%
Sodium
389mg
16%
Thiamin (B1)
0.2mg
12%
Zinc
2mg
14%

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