Skinny Chicken and Vegetable Fettuccine Alfredo

Skinny Chicken and Vegetable Fettuccine Alfredo Recipe from Italy

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

This Skinny Chicken and Vegetable Fettuccine Alfredo recipe is a lighter version of the classic creamy pasta dish, perfect for those looking for a healthier option without sacrificing flavor. Packed with protein and veggies, this dish is satisfying and delicious.

History

Fettuccine Alfredo is a classic Italian pasta dish that originated in Rome. Traditionally made with butter, heavy cream, and Parmesan cheese, this dish is known for its rich and creamy sauce. This lighter version swaps out some of the heavier ingredients for a healthier twist.

Ingredients

8 oz (227 g) box of diced, frozen cooked chicken (or previously cooked and diced chicken)
16 oz (454 g) bag of frozen broccoli, carrots, and water chestnuts (or equivalent)
32 oz (907 g) jar of Ragu Light alfredo sauce
2 cloves of garlic, crushed and minced finely
Generous sprinkle of Mrs. Dash extra-spicy seasoning, or to taste
12 oz (340 g) box of fettuccine, cooked according to package directions
salt, to taste
pepper, to taste
2 tbsp of parmesan cheese per serving, for garnish
Non-stick cooking spray

How to prepare

Spray a large non-stick skillet with non-stick cooking spray.
Add frozen, diced chicken to the skillet and season with Mrs. Dash extra-spicy, to taste.
Stir-fry the chicken until it is warmed through and lightly browned.
Place frozen vegetables in a colander and thaw them under running warm water.
Add the thawed vegetables to the skillet with the chicken and continue to cook, uncovered, over medium heat until the vegetables are tender-crisp.
Meanwhile, cook fettuccine as directed on the package; drain, reserving 0.25 cup of the cooking water.
Add the reserved cooking water to the skillet, stirring well and scraping up any browned bits on the bottom of the skillet. Stir in Ragu Alfredo sauce and then add the cooked fettuccine, mixing everything together well.
Adjust the seasonings, then serve immediately. Pass grated Parmesan.

Variations

Swap out the chicken for shrimp or tofu for a different protein option.
Add in your favorite vegetables, such as broccoli or bell peppers, for extra nutrients and flavor.

Cooking Tips & Tricks

Thaw the frozen vegetables under running warm water to speed up the cooking process.

- Reserve some of the pasta cooking water to help create a creamy sauce.

- Adjust the seasonings to your taste preferences, adding more or less Mrs. Dash extra-spicy seasoning as desired.

Serving Suggestions

Serve this Skinny Chicken and Vegetable Fettuccine Alfredo with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Stir-frying the chicken and vegetables helps to retain their texture and flavor, while adding the reserved pasta cooking water helps to create a creamy sauce.

Ingredient Substitutions

Feel free to use fresh chicken instead of frozen, and any type of pasta in place of fettuccine. You can also use a homemade Alfredo sauce if preferred.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store any leftovers in an airtight container in the refrigerator.

Presentation Ideas

Garnish each serving of Skinny Chicken and Vegetable Fettuccine Alfredo with a sprinkle of Parmesan cheese and a sprig of fresh parsley for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Pinot Grigio, and some crusty bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this Skinny Chicken and Vegetable Fettuccine Alfredo contains approximately 350 calories.

Carbohydrates

Each serving of this Skinny Chicken and Vegetable Fettuccine Alfredo contains approximately 50 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 10 grams of fat.

Proteins

Each serving of this recipe contains approximately 20 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C, thanks to the water chestnuts and vegetables.

Alergens

This recipe contains dairy (Parmesan cheese) and wheat (fettuccine), so it may not be suitable for those with dairy or gluten allergies.

Summary

Overall, this dish is a balanced meal with a good mix of carbohydrates, fats, and proteins, making it a satisfying and nutritious option.

Summary

This Skinny Chicken and Vegetable Fettuccine Alfredo recipe is a delicious and nutritious twist on the classic pasta dish. Packed with protein and veggies, this dish is sure to become a new favorite in your meal rotation. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Skinny Chicken and Vegetable Fettuccine Alfredo. It was a warm summer afternoon, and I was visiting my dear friend Martha in her cozy little cottage by the lake. Martha was known for her delicious home-cooked meals, and I always looked forward to spending time in her kitchen, learning new recipes and techniques.

On this particular day, Martha had planned to make her famous Fettuccine Alfredo for dinner. As she gathered the ingredients and began preparing the dish, I watched intently, eager to learn her secrets. Martha had a way of cooking that was both precise and effortless, and I knew that I was in for a treat.

As the pasta cooked and the sauce simmered on the stove, Martha shared with me the story behind the recipe. She told me that she had first learned to make Fettuccine Alfredo from her grandmother, who had brought the recipe with her from Italy many years ago. Over the years, Martha had adapted the recipe to make it healthier, adding more vegetables and using lighter ingredients to create a lighter, more nutritious version of the classic dish.

I was intrigued by Martha's approach to cooking and her dedication to creating delicious, healthy meals for her family. I asked her if she would be willing to teach me how to make her Skinny Chicken and Vegetable Fettuccine Alfredo, and she eagerly agreed.

We spent the rest of the afternoon in the kitchen, chopping vegetables, grilling chicken, and preparing the creamy Alfredo sauce. Martha showed me how to cook the pasta just right, so it was perfectly al dente, and how to combine the ingredients to create a rich and flavorful sauce that coated the noodles beautifully.

As we sat down to enjoy our meal, I couldn't believe how delicious the Skinny Chicken and Vegetable Fettuccine Alfredo turned out. The pasta was creamy and satisfying, the chicken was tender and flavorful, and the vegetables added a fresh, colorful touch that made the dish truly special.

From that day on, the recipe for Skinny Chicken and Vegetable Fettuccine Alfredo became a staple in my own kitchen. I made it for my family and friends, and it quickly became one of their favorite dishes. I loved how versatile the recipe was, how easy it was to customize with different vegetables or protein sources, and how delicious and satisfying it always turned out.

Over the years, I've continued to make Martha's Skinny Chicken and Vegetable Fettuccine Alfredo, passing down the recipe to my children and grandchildren. It has become a beloved family tradition, a dish that brings us together and reminds us of the joy and love that comes from sharing a delicious meal with the ones we care about.

I am grateful to Martha for teaching me this wonderful recipe and for inspiring me to cook with passion and creativity. I will always cherish the memories of that warm summer afternoon in her kitchen, learning how to make Skinny Chicken and Vegetable Fettuccine Alfredo and discovering the joy of cooking with love and intention.