Sometimes scrolling through old posts can be a bit painful because of my stellar photography skills. This particular post isn't TOO bad, but it definitely deserves a face lift. It's embarrassing that it has been 4 years since I made this dish. Seriously, a CRIME. This recipe is SO good, you'd never know it was a lightened up version. It is creamy, it is rich & it is delicious. My only complaint (& it's the same complaint I had 4 years ago) I wanted more after I ate my one serving!! This time around I added chicken & that bit of protein really did wonders on filling me up. The recipe is a bit labor intensive, but overall really not that bad & totally worth all the steps. I definitely won't be waiting another 4 years to make it again!
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Every once in a while I just want to indulge. I want to forget about being healthy & making good choices. I want to forget about the summer & bathing suit season. I want to just relax & enjoy eating delicious foods without worrying about the consequences. After drooling over Fettuccine Alfredo recipes online, I knocked some sense into myself & decided to look for a healthier alternative. This recipe was SO much better than I had anticipated!! It was rich & creamy & every bit tasted like I was indulging in something horrible. The only problem I had with this dish was the portion size. Sadly, this makes 4 servings...when it could have EASILY been 2. I guess thats the sacrifice for it being so delicious.
I found this recipe at Cooking Classy & just by the look of her picture, I HAD to make it. This recipe is similar to a guest post I featured a few months ago, Low-cal Fettuccine Alfredo but this has a different spin on it. It is a bit richer but the portion size is smaller. I cannot wait to make this again!
ABOUT
Serves: 4
Cook time according to Cooking Classy: 20 mins
Cook time according to Rachel: 40 mins
How difficult was this for Rachel? Not horrible...there are a bunch of steps, but worth the end result!
INGREDIENTS
1 lb boneless, skinless chicken, cubed
8 oz Fettuccine pasta, uncooked
1 cup fresh broccoli
1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/4 cup skim milk
2 tbsp heavy cream
1tsp lemon juice
1/2 tsp salt, or to taste
1/4 tsp garlic powder
1/3 cup fresh, finely shredded parmesan cheese
2 oz Neufchatel cheese
black pepper to taste
DIRECTIONS:
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Gradually add in milk while whisking vigorously until smooth.
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1 lb boneless, skinless chicken, cubed
8 oz Fettuccine pasta, uncooked
1 cup fresh broccoli
1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/4 cup skim milk
2 tbsp heavy cream
1tsp lemon juice
1/2 tsp salt, or to taste
1/4 tsp garlic powder
1/3 cup fresh, finely shredded parmesan cheese
2 oz Neufchatel cheese
black pepper to taste
DIRECTIONS:
Cook pasta according to directions on package.
Once fully melted, mix in flour & cook while whisking constantly for 2 mins.
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While pasta is cooking, in a medium skillet or grill pan, cook chicken approx. 10-12 mins until no longer pink
While chicken & pasta are cooking, in a large skillet, melt butter over medium heat.
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Once fully melted, mix in flour & cook while whisking constantly for 2 mins.
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Gradually add in milk while whisking vigorously until smooth.
Stir in cream, lemon juice, salt & garlic powder. Continue to stil to prevent lumps from forming.
Cook sauce until mixture thickens & begins to gently bubble.
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Reduce heat to low, add in Parmesan cheese & Neufchatel cheese & stir until cheese has melted.
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Mix in broccoli. Let mixture continue to cook for 3-4 mins to soften broccoli up while continuing to stir.
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By now your pasta & chicken should be done cooking. Add pasta into mix first & mix thoroughly.
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Add in chicken & mix well.
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Serve Immediately!
Note: when reheating the day after, I added a little more parmesan & cream.
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