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Chicken Fettuccine Alfredo

This chicken fettuccine Alfredo is very creamy and tasty. You'll be surprised it's so low-fat. A filling dish, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce. —LaDonna Reed, Ponca City, Oklahoma
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 6 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4-1/2 teaspoons all-purpose flour
  • 1-1/2 cups fat-free half-and-half
  • 1 cup frozen peas, thawed
  • 1/4 cup grated Parmesan cheese

Directions

  • Cook fettuccine according to package directions. Meanwhile, in
  • a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended.
  • Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.
Nutrition Facts
1 cup: 425 calories, 8g fat (4g saturated fat), 75mg cholesterol, 577mg sodium, 49g carbohydrate (10g sugars, 4g fiber), 36g protein.

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