Description
A lighter take on classic chicken alfredo, keeping it creamy, flavorful, and high in protein while cutting down unnecessary calories.
Ingredients
8 oz chicken breast (grilled)
1 cup whole wheat fettuccine
1 tbsp olive oil
2 cloves garlic (minced)
1 cup unsweetened almond milk
2 tbsp flour
1/4 cup grated Parmesan
Salt and pepper to taste
Parsley for garnish
Instructions
1. Grill or sear chicken breast until cooked through and set aside.
2. Cook pasta according to package directions.
3. In a pan, heat olive oil and sauté garlic.
4. Add flour to create a roux, then slowly whisk in almond milk.
5. Stir in Parmesan cheese and simmer until thick.
6. Slice chicken and toss into the sauce with cooked pasta.
7. Season with salt, pepper, and garnish with parsley.
Notes
Use Greek yogurt or low-fat milk for more protein. Pair with steamed vegetables to increase fiber content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American