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Photo:Photographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire Spollen
Photographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire Spollen
Active Time:30 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:40 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat fettuccine2(6-ounce) boneless, skinless chicken breasts, cut in half lengthwise1 ½teaspoonsItalian seasoning¼teaspoonground pepper2tablespoonscanola oil2tablespoonsunsalted butter3mediumcloves garlic, finely chopped1cupunsalted chicken broth¾cuphalf-and-half2ouncescream cheese, softened2 ½cupsfinely grated Parmesan cheese⅛teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat fettuccine
2(6-ounce) boneless, skinless chicken breasts, cut in half lengthwise
1 ½teaspoonsItalian seasoning
¼teaspoonground pepper
2tablespoonscanola oil
2tablespoonsunsalted butter
3mediumcloves garlic, finely chopped
1cupunsalted chicken broth
¾cuphalf-and-half
2ouncescream cheese, softened
2 ½cupsfinely grated Parmesan cheese
⅛teaspoonsalt
Directions
Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions. Drain the pasta and return it to the pot.
Meanwhile, sprinkle chicken with Italian seasoning and pepper. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken; cook, flipping once, until golden brown in spots and an instant-read thermometer inserted into the thickest portion registers 165°F, 4 to 6 minutes per side. Transfer to a clean cutting board and loosely cover with foil. Wipe the skillet clean.
Return the skillet to medium heat. Add butter; cook until melted. Add garlic; cook, stirring often, until fragrant, about 30 seconds. Add broth, half-and-half and cream cheese. Bring to a simmer, stirring occasionally, until the cream cheese is melted, about 2 minutes. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat; let cool for 3 minutes. Gradually whisk in Parmesan until melted and smooth, about 2 minutes. Pour the sauce over the pasta; toss to coat well.
Slice the chicken against the grain. Divide the pasta among 4 bowls; top with the chicken and sprinkle with salt.
Frequently Asked QuestionsWhole-wheat fettuccine is made from whole-grain wheat, andwhole grainshave numerous health benefits. They provide antioxidants, vitamins, minerals, healthy fats and fiber. Eating whole grains can helpprotect your heartand reduce inflammation. If you don’t have whole-grain fettuccine you can use regular fettuccine. Or if you’re not sure you like the taste of whole-grain pasta, try using half whole-grain fettuccine and half regular fettuccine—this can help you ease into the (very subtle) difference in taste.You can make your ownItalian seasoning blendwith dried herbs from your pantry, like oregano, basil, thyme, sage and rosemary. Store in a small airtight jar for up to 6 months.We recommend grating your own Parmesan cheese for the best results. Pre-grated Parmesan cheese typically has stabilizers in the ingredients that make it difficult to melt, giving the sauce a gritty texture. You can grate Parmesan cheese with a microplane grater or the smallest holes of a box grater.Serve withsautéed broccolini,roasted asparagusorroasted zucchinion the side, or stirwilted spinachandroasted mushroomsinto the pasta right before serving.Simmer the Alfredo sauce until slightly thickened. The sauce will continue to thicken after you remove it from the heat and whisk in the grated Parmesan cheese.
Frequently Asked Questions
Whole-wheat fettuccine is made from whole-grain wheat, andwhole grainshave numerous health benefits. They provide antioxidants, vitamins, minerals, healthy fats and fiber. Eating whole grains can helpprotect your heartand reduce inflammation. If you don’t have whole-grain fettuccine you can use regular fettuccine. Or if you’re not sure you like the taste of whole-grain pasta, try using half whole-grain fettuccine and half regular fettuccine—this can help you ease into the (very subtle) difference in taste.
You can make your ownItalian seasoning blendwith dried herbs from your pantry, like oregano, basil, thyme, sage and rosemary. Store in a small airtight jar for up to 6 months.
We recommend grating your own Parmesan cheese for the best results. Pre-grated Parmesan cheese typically has stabilizers in the ingredients that make it difficult to melt, giving the sauce a gritty texture. You can grate Parmesan cheese with a microplane grater or the smallest holes of a box grater.
Serve withsautéed broccolini,roasted asparagusorroasted zucchinion the side, or stirwilted spinachandroasted mushroomsinto the pasta right before serving.
Simmer the Alfredo sauce until slightly thickened. The sauce will continue to thicken after you remove it from the heat and whisk in the grated Parmesan cheese.
Originally appeared: EatingWell.com, July 2023
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Nutrition Facts(per serving)611Calories34gFat38gCarbs38gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
