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Makeover Chicken Fettuccine Alfredo

This dish is very creamy and rich and one you'll be proud to serve to guests. It also comes together quickly, so it's bound to be a weeknight favorite. —Healthy Cooking Test Kitchen
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    9 servings

Ingredients

  • 1 package (16 ounces) fettuccine
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon Italian seasoning
  • 6 garlic cloves, minced, divided
  • 3 tablespoons reduced-fat butter, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 cups fat-free milk
  • 1 cup half-and-half cream
  • 1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese
  • 3 plum tomatoes, chopped
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup plus 3 tablespoons shredded Parmesan cheese, divided

Directions

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken, Italian seasoning and 2 garlic cloves in 1 tablespoon butter until chicken is no longer pink; remove and keep warm.
  • In the same skillet, saute mushrooms and onion in remaining butter until tender. Add remaining garlic; saute 1-2 minutes longer. Stir in the flour, salt and pepper until blended; gradually add milk and cream.
  • Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Colby-Monterey Jack cheese, tomatoes, sour cream, 1/4 cup Parmesan cheese and reserved chicken; cook and stir until heated through.
  • Drain fettuccine; serve with sauce. Sprinkle each serving with 1 teaspoon of remaining Parmesan cheese.
Nutrition Facts
1 each: 462 calories, 13g fat (8g saturated fat), 79mg cholesterol, 766mg sodium, 50g carbohydrate (9g sugars, 3g fiber), 35g protein.

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