[blindweightwatcher] WW Chicken Fettuccini Alfredo

From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
To: <blindweightwatcher@xxxxxxxxxxxxx>
Date: Tue, 24 Mar 2009 05:47:28 -0500
WW Chicken Fettuccini Alfredo 

 

 

main meals

 

POINTS® Value: 9

 

Servings:  4

 

Preparation Time:  12 min

 

Cooking Time:  40 min

 

Level of Difficulty:  Easy

 

  

User Julie asked for a renovation of this nutrition nightmare. We slashed the 
POINTS values in half but maintained a great creamy taste and texture. 

 

 

Ingredients

 

 6 medium garlic clove(s), peeled and smashed with a knife  

 

 1 pound(s) uncooked boneless, skinless chicken breast, washed, patted dry 
(four 4 oz pieces)  

 

 1 tsp table salt  

 

 1 tsp black pepper, freshly ground  

 

 1 spray(s) cooking spray  

 

 1/2 cup(s) canned chicken broth  

 

 1/4 cup(s) heavy whipping cream  

 

 1/4 cup(s) whole milk plain yogurt, Greek-variety  

 

 1/8 tsp table salt, for cooking pasta  

 

 8 oz uncooked whole-wheat pasta, fettuccini  

 

 1/2 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested  

 

 1/4 cup(s) parsley, fresh, flat-leaf, finely chopped, divided  

 

 

Instructions

 

Heat a large, heavy skillet over medium heat.

 

 

Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper 
and rub in seasonings with your hands; set aside.

 

 

Off heat, coat skillet with cooking spray and then set over medium-low heat. 
Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden,

flipping once, about 5 minutes per side.

 

 

Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over 
chicken and scrape bottom of skillet with a wooden spoon to incorporate 
seasonings.

Simmer chicken gently, turning once, about 30 minutes.

 

 

While chicken is cooking, bring a medium pot of salted water to a boil. Cook 
pasta according to package directions; drain.

 

 

Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream 
sauce and mix until well-combined. Add cooked pasta and 3 tablespoons of 
parsley;

toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 
ounces of chicken and 2/3 cup of pasta/sauce per serving. 

 

Notes

 

For a hint of spice, you can add 1/4 teaspoon of freshly grated nutmeg to the 
sauce. You can also use basil instead of parsley.
[blindweightwatcher] WW Chicken Fettuccini Alfredo

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