Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken Fettucini Alfredo
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- #65764
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
10 ounces fettuccine pasta
3/4 pound chicken breasts, skinless & boneless, cut into 1-inch chunks
2 tablespoons flour
2 teaspoons olive oil
1 cup low-fat or nonfat milk
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 cup frozen peas
1/4 cup grated Parmesan cheese
1/3 cup fat-free half and half
directions
In a large pot of boiling water cook the fettuccine according to package directions. Drain, reserving 1/3 cup of cooking water. Set fettuccine aside; keep warm.
Meanwhile, dredge the chicken in the flour, shaking off the excess.
In a large, non-stick skillet, heat the oil over medium heat. Add the chicken and cook, stirring until lightly browned, about 2 minutes. Gradually add the milk, stirring until smooth. Add the reserved 1/3 cup pasta cooking water, salt, pepper and nutmeg.
Bring to a boil, reduce to a simmer and add the peas. Cook until the sauce is slightly thickened and the chicken is cooked through, about 2 minutes.
Transfer to a large bowl, add the fettuccine, Parmesan and fat-free half and half, then toss to combine.
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nutrition data
475 calories, 7 grams fat, 65 grams carbohydrates, 36 grams protein per serving.
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