Ah summer! So many wonderfully warm days! During this time of year I strive to lighten up recipes here and there. I am a dessert and ice cream lover and the one of the ways I can offset those treats is to make recipes that contain fewer carbs and less fat. I did this the other day when I made this Easy Fettuccini Alfredo recipe. This comes together quickly with a simple homemade Alfredo sauce.
I refuse to give up pasta, but I found that by making a few substitutions, I can have a lighter, healthier version without compromising on taste. This is especially helpful during those times when I find the beach calling my name! I add chicken to this recipe for a great dinner.
Made with chicken breast, greek yogurt and just a touch of whipping cream, this recipe is a complete winner. I calculated the weight watcher points and it came out to about 11 points for a serving. Perfect for a dinner option and so much better than trying to eat those frozen dinners.
Easy Chicken Fettuccini Alfredo – Lightened Up
1 tablespoon vegetable oil
2-3 boneless chicken breasts
1 clove garlic, crushed
½ teaspoon salt
¼ teaspoon pepper
¼ cup low-fat, greek plain yogurt
8 oz. fettuccini pasta
½ cup grated Parmesan cheese, grated
1 tablespoon whipping cream
Over medium heat, season chicken breasts with salt, pepper and garlic and cook for about 8-10 minutes (depending on thickness), flip chicken and cook until chicken is browned on both sides and internal temperature reaches 165°F. Let cool a bit and dice chicken.
While chicken is cooking, prepare fettuccine pasta as directed on package. Drain.
In a bowl, mix greek yogurt, ¼ cup parmesan cheese and heavy whipping cream. Combine chicken, cooked fettuccine and gently toss with yogurt mixture.
Top with a little pinch of cheese.
Time-saving tip: You can use rotisserie chicken and prepared crushed garlic to save some time.
What is your favorite pasta dish?
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