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Makeover Bacon Chicken Alfredo

This healthier version of bacon chicken Alfredo offers all the creamy comfort and rich homey flavor of the original, but slashes calories, cholesterol and sodium. —Irene Sullivan, Lake Mills, Wisconsin
  • Total Time
    Prep: 30 min. Cook: 15 min.
  • Makes
    8 servings

Ingredients

  • 1 package (16 ounces) whole wheat fettuccine
  • 8 bacon strips, chopped
  • 1 pound boneless skinless chicken breasts, cubed
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 3 tablespoons cornstarch
  • 3 cups 2% milk
  • 1 cup half-and-half cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • 1/2 teaspoon Italian seasoning

Directions

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
  • Sprinkle chicken with 1/4 teaspoon salt and pepper. Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm.
  • Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of the bacon; cook and stir until cheese is melted.
  • Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon.
Nutrition Facts
1 cup: 465 calories, 14g fat (7g saturated fat), 72mg cholesterol, 584mg sodium, 51g carbohydrate (6g sugars, 7g fiber), 32g protein.

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