Growing up, Chicken Alfredo was one of those meals that everyone loved
Although we had plenty of picky eaters in the family,
there were no squabbles about this meal.
I mean, what's not to love about moist chicken atop
a creamy, cheesy sauce and slurpy noodles?
This version incorporates fresh vegetables
and can be made lighter by using reduced fat cream cheese and milk
Delicious, full flavor in a lighter, healthier version? Yes!
I love this version of the Alfredo sauce-
so light and creamy compared to a roux based sauce
The original recipe called for red bell peppers
(which would add some beautiful color to the dish for sure)
but I'm insane and don't like bell peppers, so I added spinach instead.
Hope you enjoy it as much as I did!
What You'll Need:
½ lb. uncooked fettuccine pasta
1 package (8 ounces) Neufchatel or cream cheese, cubed
6 tablespoons butter, cubed
1/2 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste
2 boneless skinless chicken breasts, cooked and cubed
2 cups chopped broccoli, fresh or frozen and thawed
8 button mushrooms, sliced
1 heaping cup fresh spinach
1/4 cup plus 4 Tbsp. Parmigiano Reggiano
What To Do:
In a medium pot of boiling water, add pasta and cook according to package instructions (usually 11 minutes for al dente). Drain well and set aside.
In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, crushed red pepper flakes, salt and pepper. Cook and stir for 3 minutes, or until thickened.
Add the cooked chicken, broccoli, mushrooms and spinach. Cook over medium heat for 5 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Stir in Parmigiano Reggiano. Serve immediately with penne and extra Parmigiano Reggiano.