Low Fat Chicken Fettuccini Alfredo
*THIS IS NOT MY ORIGINAL RECIPE-I borrowed it from modernhoney.com and put a few twists on it!
2 to 3 Chicken Breasts
1 teaspoon Garlic Salt
½ teaspoon Pepper
Low-Fat Alfredo Sauce:
1 Tablespoon Butter
1/2 tsp of onion powder
1 to 2 Garlic Clove crushed - (I went ahead and used minced garlic because I had it on hand!)
2 Tablespoons Flour
1 cup Chicken Broth
1 cup 1% or 2% Milk
¾ cup High-Quality Parmesan Cheese(grated or shaved)
¼ to ½ teaspoon Salt
¼ teaspoon Pepper
8 to 9 ounces Fettuccine Noodles
Place chicken on a baking sheet. Pierce the chicken all over with a fork. Drizzle with oil, garlic salt, and pepper. Let marinate. If you have the time, let the chicken marinate for at least 30-60 minutes or longer in a ziplock bag in the fridge.
Preheat the oven to 350 and cook for 30-40 minutes (based on the thickness of the chicken breast it could take closer to 45-50 minutes (I recommend taking it out around 35 minutes and cutting into it to get a better idea of when it's done- it should be white inside but still juicy)
While the chicken is cooking: in a medium skillet, over medium heat, add butter and let it begin to melt. Stir in minced garlic and let simmer for 1 minute. Stir in flour and stir quickly to form a paste. Quickly stir in chicken broth and use whisk to remove any lumps.
Stir in milk. Let simmer for 6-8 minutes or until it starts to thicken. Turn heat to medium-low and add parmesan cheese (a little at a time, stirring after each addition). Add onion powder, more salt and pepper, to taste. Remove from heat and let thicken.
Meanwhile, place water in large pot and bring to boil. Generously salt boiling water. Add fettuccine and cook according to package instructions. Toss fettuccine with alfredo sauce and top with extra parmesan cheese, if so desired.
Slice the grilled chicken on the diagonal and place on the fettuccine alfredo.
Garnish with parsley or diced red peppers.
Serve with toasted French bread and wine if desired! Enjoy!