Lynn demonstrates how to make a great dinner recipe, Fettuccine Alfredo with Chicken. This is a lighter version of alfredo sauce, using light cream cheese. The alfredo sauce can be used in other recipes, as well. From Kraft.
Cook pasta as directed on package.
Meanwhile, cook chicken in a large nonstick skillet on medium-high heat 5-7 minutes or until done, stirring occasionally. I add a little olive oil to the pan for sautéing. Remove the chicken from the skillet. Mix the flour and broth in the same skillet with a whisk. Stir in the Neufchatel, 2 Tablespoons Parmesan cheese, garlic powder and pepper; cook 2 minutes or until mixture boils and thickens, stirring constantly. Stir in the chicken.
Drain the pasta; place in a large bowl. Add the chicken mixture and toss to coat. Sprinkle with the remaining Parmesan and if you prefer, you can add more.
*I like to use chicken tenders and cut into cubes for this recipe. That way they are bite size.
You can add 2 cups of chopped hot cooked broccoli before serving.
Sprinkle with chopped parsley.
Substitute whole wheat fettuccine.
Substitute 1/8 ground nutmeg for the garlic powder.
Lynn's Recipes: March 2014