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Light Chicken Alfredo
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Light Chicken Alfredo

30 minServes 2Nutri-Score B€€
from @thegoldenbalance42 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • thin cut chicken breast (thinly sliced)Meat300 g
  • oil (for the pan)Pantry15 ml
  • seasoning (salt, pepper, garlic powder)Spices6 g
  • flourPantry15 g
  • low fat milkDairy300 ml
  • low fat mozzarella (grated)Dairy80 g
  • parmesan (grated)Dairy50 g
  • fettuccine (cooked al dente)Grains180 g
  • pasta water (reserved from cooking)Other60 ml

per serving

Nutrition

671kcal

Carbs
73 g
Proteins
53 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Whisk
  • Stockpot
  • Grater

step by step

Method

  1. Season and sear the chicken

    • Season the thin cut chicken breast with the seasoning.
    • Heat the oil in a hot pan and add the chicken.
    • Cook through until golden and crusty, then set aside.
    Step 1

  2. Deglaze and make the roux

    • Deglaze the pan with a splash of liquid, scraping up the browned flavor.
    • Toss in the flour and cook it out.
    Step 2

  3. Build the creamy sauce

    • Pour in the low fat milk and whisk over warm heat.
    • Simmer until thickened with a slight bubble.
    • Stir in the low fat mozzarella and parmesan until melted.
    Step 3

  4. Combine with pasta

    • Add the al dente fettuccine and the reserved pasta water.
    • Adjust seasoning and add more parmesan.
    • Toss until creamy and serve with the chicken.
    Step 4
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