PointsPlus Chicken Fettuccine Alfredo Recipe

PointsPlus Chicken Fettuccine Alfredo Recipe
Staff Writer
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.

4
Servings
450
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.

Nutritional Facts

Total Fat
15g
21%
Sugar
3g
3%
Saturated Fat
6g
25%
Cholesterol
116mg
39%
Carbohydrate, by difference
38g
29%
Protein
46g
100%
Vitamin A, RAE
88µg
13%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
344mg
34%
Choline, total
126mg
30%
Fiber, total dietary
8g
32%
Folate, total
57µg
14%
Iron, Fe
9mg
50%
Magnesium, Mg
131mg
41%
Manganese, Mn
1mg
56%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
644mg
92%
Riboflavin
1mg
91%
Selenium, Se
70µg
100%
Sodium, Na
1057mg
70%
Water
154g
6%
Zinc, Zn
4mg
50%

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.