Creamy & delicious!! A lightened up version of the BEST Italian dish! A must make recipe!
RECIPE:
12 oz. fettuccine cooked al dente
1.25 pound chicken breast about 3 chicken breasts
¼ cup light butter cubed
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
Alfredo Sauce Ingredients:
2 oz. 1/3 less fat cream cheese
4 oz. Parmesan cheese
1.3 cups low-fat milk
1 tablespoon all-purpose flour
½ teaspoon salt
2 cloves garlic minced
Season the chicken with salt, black pepper, onion powder, and garlic powder. Place the chicken into the crock pot and place butter cubes on top of the chicken. Cook the chicken for 2-3 hours on low, or until the chicken is cooked to 165 F.
Once the chicken is cooked, remove it from the pot temporarily. Skim out any chicken fat from the liquid.
To the pot, add the milk, flour, cream cheese, Parmesan cheese, salt, and minced garlic. Whisk until fully incorporated.
Place the chicken back into the pot and cover. Allow the chicken to cook for an additional 30 minutes.
Cook the fettuccine according to the package directions, using the al dente cooking time. Reserve 1 cup of pasta water.
Remove pasta once al dente and place into the crock pot. Shred or cut the chicken into smaller pieces. Stir until the shredded chicken is well-coated. Top with additional Parmesan cheese and fresh parsley if desired.
4 Servings:
6 points
427 calories
17g fat
25g carbs
43g protein
Youtube Video: https://youtu.be/2QAHxRLqEf4
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