Name: Garlic chicken alfredo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz fettuccine; 6 oz boneless skinless chicken breast, sliced into 1/2-inch strips; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil; 2 cloves garlic, minced; 1/4 cup chicken broth; 3 tbsp nonfat Greek yogurt; 1 1/2 tbsp grated parmesan cheese; 1 tsp lemon juice; 1 1/2 tsp fresh parsley, chopped; 6 1/3 cups water

Instructions

Prep 15 min · Cook 10 min

Bring water to a boil in a large pot. Add the pasta and cook for 10 to 12 minutes until tender. Drain, reserving a cup of the starchy cooking water. Done when tender.
While the pasta cooks, season the chicken strips with half the salt and half the pepper.
Heat olive oil in a nonstick skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes, flip, and cook for 3 minutes more until golden. Done when opaque in the center, 165°F.
Remove chicken from the pan. Lower heat to medium, add garlic and cook for 1 minute until fragrant. Pour in the chicken broth and simmer for 2 minutes, scraping the bottom of the pan.
Remove the skillet from the heat and let it stop bubbling for 30 seconds. Whisk in the Greek yogurt, parmesan, lemon juice, and the remaining salt and pepper. Add a tablespoon of reserved pasta water and whisk until smooth. Done when coats the back of a spoon.
Add the cooked pasta and chicken back to the skillet. Place over very low heat and toss for 1 minute just to warm through, adding more pasta water if the sauce is too thick. Garnish with parsley.

Nutrition

Ingredients

Instructions

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