Low Fat Chicken Alfredo Pasta
Indulge in the creamy comfort of this Low Fat Chicken Alfredo Pasta, a guilt-free twist on the classic Italian favorite. Juicy strips of boneless, skinless chicken breasts are paired with wholesome whole wheat fettuccine, all tossed in a rich yet light Alfredo-style sauce made with low-fat milk, chicken broth, and a hint of Parmesan. The addition of fresh baby spinach not only adds a pop of color but boosts the nutrition, making this dish as wholesome as it is delicious. Perfectly seasoned with garlic, black pepper, and a sprinkle of fresh parsley, this quick and easy dinner comes together in just 40 minutes, making it ideal for busy weeknights. Satisfy your pasta cravings while keeping it healthy with this creamy, flavorful masterpiece!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 ounces whole wheat fettuccine pasta
- 1 tablespoon olive oil
- 3 pieces garlic cloves
- 1 cup chicken broth
- 1 cup low-fat milk
- 1 cup grated Parmesan cheese
- 2 tablespoons cornstarch
- 2 cups baby spinach
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parsley
Directions
Step 1
Begin by cutting the chicken breasts into thin strips.
Step 2
In a large pot, bring salted water to a boil and cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside.
Step 3
While the pasta is cooking, heat olive oil in a large non-stick skillet over medium heat.
Step 4
Add the sliced chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, add minced garlic cloves and sauté for about 1 minute until fragrant.
Step 6
In a small bowl, whisk together the chicken broth and cornstarch until smooth.
Step 7
Add the broth mixture and low-fat milk to the skillet. Stir and bring to a simmer, allowing the sauce to thicken, approximately 3-5 minutes.
Step 8
Stir in the grated Parmesan cheese, salt, and black pepper, mixing until the cheese has melted into the sauce.
Step 9
Return the cooked chicken to the skillet, mixing it with the sauce, followed by the baby spinach. Cook until the spinach is wilted, about 1-2 minutes.
Step 10
Add the cooked pasta to the skillet and toss to coat everything evenly with the sauce.
Step 11
Remove from heat, garnish with chopped parsley, and serve immediately.
Nutrition Facts
| Serving size | (1252.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2093.3 |
| Total Fat 61.4g | 0% |
| Saturated Fat 25.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 395.0mg | 0% |
| Sodium 3541.0mg | 0% |
| Total Carbohydrate 201.1g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 16.2g | |
| Protein 187.8g | 0% |
| Vitamin D 104.3IU | 0% |
| Calcium 1380.4mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 1796.1mg | 0% |
Source of Calories