A great Chicken Alfredo recipe is just simply a must in your recipe repertoire. I used to avoid alfredo like the black plague knowing how many calories I was potentially consuming. But when you make it at home, you have the option of altering the recipe to make it light and still full of flavor. With the added red pepper in this recipe you still have tons of flavor with less fat. Also, the added vegetables includes some actual nutrition unlike the traditional Alfredos you see on many restaurant menus. I hope you enjoy light chicken alfredo as much as I do!
Skinny & Spicy Chicken Fettuccine Alfredo
Inspired by My Columbian Recipes
(4 to 6 servings)
6 oz dried fettuccine, half a box (I usually a high fiber pasta- such as Dreamfields)
2 tablespoon olive oil
¼ cup chopped onion
2 garlic cloves, minced
1/2 bunch of asparagus or broccoli cut into bite size pieces
2-3 cups chicken shredded rotisserie chicken
1/3 cup toasted pine nuts
1 tablespoons butter
1 TB flour
1 cup skim milk
1 tablespoon lemon juice
1/4 cup grated parmesan cheese
Salt and pepper
Red pepper flakes (optional)
Bring a large pot of salted water to a boil. Cook the pasta until al dente, tender but still slightly firm.
Meanwhile in a large skillet over medium heat, add olive oil onions and garlic, sauté for about 2 minutes. Then add the asparagus or broccoli and cook until crisp-tender, about 3 minutes. Remove the vegetable and onion mixture and set aside.
In the same pan, melt the tablespoon of butter, add flour, mixing constantly with a wire whisk for about 30 seconds. Add the milk a little at a time, while continuing to whisk to make sure the flour/butter mixture doesn’t clump. Once all milk has been added, give a good squeeze of lemon juice into the sauce and bring to a simmer. Heat until sauce thickens 5-8 minutes.
Season the sauce with salt and pepper to taste. Add the chicken, pine nuts and vegetables. Drain the pasta in a colander and reserve some of the cooking water. Add the pasta to the cream mixture and toss with the cheese. If the pasta mixture has become thick, thin it with some of the reserved cooking water. Add red pepper flakes and serve immediately.
Another pasta favorite of mine is this recipe for Pasta Primavera which has a creamy white wine sauce and loaded with fresh seasonal vegetables and basil.