*Lighter* Chicken Fettuccine Alfredo

*Lighter* Chicken Fettuccine Alfredo

This chicken fettuccine Alfredo is so delicious; even my kids were licking their plates! You wouldn't even know it is "light" unless someone told you. There is a minimal amount of butter, and instead of heavy cream it uses a milk and flour base, with Greek yogurt added for richness and tanginess. You can use nonfat, 1%, or whatever kind of milk you have on hand, and light or full-fat Greek yogurt, depending on your preference. The ample amount of garlic brings major flavor, and the lemon provides an acidity that adds complexity to the dish. I added red peppers because I love the burst of color and added boost of vitamin C. Whole wheat fettuccine is optional; any type of pasta will suffice. Try this recipe; it will surely become a family favorite!


Ingredients:
4 or 5 chicken breasts
1 tbsp. butter
1 tbsp. olive oil
1/2 cup flour
1 tsp. Italian herbs
Coarse ground salt & pepper

Ingredients for alfredo sauce

7 cloves minced garlic
1/2 lemon, zest & juice
1 red bell pepper, diced
1/4 to 1/2 cup dry white wine
1/8 cup flour
2 cups milk plus more for thinning sauce as needed
1/3 cup Greek yogurt
1 cup Parmesan cheese
Coarse ground salt & pepper

1 16 oz. package whole wheat pasta
1/4 cup fresh parsley, chopped

Directions:
Pound the chicken breasts so they are even in thickness. Season with salt and pepper. In a shallow bowl, combine 1/2 cup flour with Italian herbs and about 1/2 tsp. each of salt and pepper. Dip the chicken breasts in the flour mixture so they are lightly coated.

Chicken breast lightly coated in flour mixture

In a sauté pan, heat the butter and olive oil. Swirl the pan to combine. Lay the chicken breasts in the pan on medium heat and cook on one side for 1 minute. Flip the chicken breasts, turn the heat to low, and put the lid on the pan. Set your timer for 10 minutes.

Chicken breasts cooked 1 minute (after being flipped)

When the timer goes off, turn the heat off, but leave the lid on the pan. Don't take the lid off at all and set the timer for 10 minutes again. When the timer goes off, your chicken should be done. But to be sure, use a meat thermometer and test that the chicken is 165 degrees. If not, turn the heat back to low, put the lid back on, and cook for a few more minutes. This is some of the moistest chicken I have ever eaten!

Cooked chicken breasts

When the chicken is done, remove from the pan and set aside. Set your water to boil for the pasta. Using the same pan you cooked the chicken in, on medium-high heat, scrape your minced garlic into the leftover oil-butter mixture. After about 1 minute, add the lemon zest and lemon juice. The lemon juice will reduce in about a minute. Now add your red bell peppers and wine. Put the lid partially back on the pan and let the peppers get soft, stirring occasionally.

Don't forget to save some wine for yourself!

While you wait for the peppers to soften, cut the chicken into strips for the pasta. When the peppers are soft and the wine has mostly reduced, stir the flour quickly into the pan, followed by the milk. Stir quickly with a wooden spoon to break up the flour and combine well with the milk. Season the sauce with coarse ground salt and pepper.

Seasoning with salt and pepper after adding milk

When the sauce begins to bubble and thicken, stir in the Greek yogurt, then the cheese. 

Stirring in Greek yogurt

Stirring in Parmesan cheese

Continue stirring until the sauce is smooth and creamy. Turn off the heat. When ready to serve, you can turn the heat on low and stir in more milk to thin if needed.

Prepared sauce

Serve the Alfredo sauce tossed with whole wheat fettuccine, and sprinkle the chopped fresh parsley on top. Prepare yourself for a rich, creamy, indulgent dinner. This healthier alternative to traditional fettuccine Alfredo will fool even your harshest critics!

*Lighter* Chicken Fettuccine Alfredo

I served mine with Roasted Veggies AKA Candy, and it was perfection!

*Lighter* Chicken Fettuccine Alfredo with Roasted Veggies AKA Candy

This chicken fettuccine Alfredo is so delicious; even my kids were licking their plates! You wouldn't even know it is "light" unless someone told you. There is a minimal amount of butter, and instead of heavy cream it uses a milk and flour base, with Greek yogurt added for richness and tanginess. You can use nonfat, 1%, or whatever kind of milk you have on hand, and light or full-fat Greek yogurt, depending on your preference. The ample amount of garlic brings major flavor, and the lemon provides an acidity that adds complexity to the dish. I added red peppers because I love the burst of color and added boost of vitamin C. Whole wheat fettuccine is optional; any type of pasta will suffice. Try this recipe; it will surely become a family favorite!

Recipe (without pictures):
Ingredients:
4 or 5 chicken breasts
1 tbsp. butter
1 tbsp. olive oil
1/2 cup flour
1 tsp. Italian herbs
Coarse ground salt & pepper

7 cloves minced garlic
1/2 lemon, zest & juice
1 red bell pepper, diced
1/4 to 1/2 cup dry white wine
1/8 cup flour
2 cups milk plus more for thinning sauce as needed
1/3 cup Greek yogurt
1 cup Parmesan cheese
Coarse ground salt & pepper

1 16 oz. package whole wheat pasta
1/4 cup fresh parsley, chopped

Directions:
Pound the chicken breasts so they are even in thickness. Season with salt and pepper. In a shallow bowl, combine 1/2 cup flour with Italian herbs and about 1/2 tsp. each of salt and pepper. Dip the chicken breasts in the flour mixture so they are lightly coated. 

In a sauté pan, heat the butter and olive oil. Swirl the pan to combine. Lay the chicken breasts in the pan on medium heat and cook on one side for 1 minute. Flip the chicken breasts, turn the heat to low, and put the lid on the pan. Set your timer for 10 minutes. 

When the timer goes off, turn the heat off, but leave the lid on the pan. Don't take the lid off at all and set the timer for 10 minutes again. When the timer goes off, your chicken should be done. But to be sure, use a meat thermometer and test that the chicken is 165 degrees. If not, turn the heat back to low, put the lid back on, and cook for a few more minutes. This is some of the moistest chicken I have ever eaten!

When the chicken is done, remove from the pan and set aside. Set your water to boil for the pasta. Using the same pan you cooked the chicken in, on medium-high heat, scrape your minced garlic into the leftover oil-butter mixture. After about 1 minute, add the lemon zest and lemon juice. The lemon juice will reduce in about a minute. Now add your red bell peppers and wine. Put the lid partially back on the pan and let the peppers get soft, stirring occasionally. 

While you wait for the peppers to soften, cut the chicken into strips for the pasta. When the peppers are soft and the wine has mostly reduced, stir the flour quickly into the pan, followed by the milk. Stir quickly with a wooden spoon to break up the flour and combine well with the milk. Season the sauce with coarse ground salt and pepper. When the sauce begins to bubble and thicken, stir in the Greek yogurt, then the cheese. Continue stirring until the sauce is smooth and creamy. Turn off the heat. When ready to serve, you can turn the heat on low and stir in more milk to thin if needed.

Serve the Alfredo sauce tossed with whole wheat fettuccine, and sprinkle the chopped fresh parsley on top. Prepare yourself for a rich, creamy, indulgent dinner. This healthier alternative to traditional fettuccine Alfredo will fool even your harshest critics! 

I served mine with Roasted Veggies AKA Candy, and it was perfection!