Chicken Alfredo

Chicken Alfredo

0 Reviews
From: Diabetic Living Magazine

Satisfy your cravings with this rich and creamy chicken Alfredo recipe. Top with Parmesan cheese and fresh parsley for an unforgettable meal.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 ounces dried whole grain linguine
  • 5 cups bite-size strips zucchini and/or yellow summer squash
  • 1 tablespoon butter
  • 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 small onion, cut into thin wedges
  • 2 cloves garlic, minced
  • 1 (8 ounce) container light sour cream
  • 2 tablespoons all-purpose flour
  • ⅔ cup fat-free milk
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup finely shredded Parmesan cheese (1 ounce)
  • 2 tablespoons snipped fresh parsley
  • ¼ cup finely shredded Parmesan cheese (1 ounce)

Preparation

  • Ready In

  1. In a Dutch oven cook linguine according to package directions, adding the zucchini strips for the last 2 minutes of cooking. Drain well. Return to hot Dutch oven; cover and keep warm.
  2. Meanwhile, melt butter in a large nonstick skillet over medium heat. Add chicken, onion, and garlic. Cook about 8 minutes or until chicken is cooked through and onion is tender, stirring occasionally.
  3. In a medium bowl stir together sour cream and flour until well mixed. Stir in milk, salt, and pepper. Add sour cream mixture to chicken mixture in skillet. Cook and stir over medium heat just until bubbly; cook and stir for 2 minutes more. Add ¼ cup Parmesan cheese, stirring until melted.
  4. Serve the chicken mixture over the noodle-zucchini mixture. Sprinkle with parsley and ¼ cup Parmesan cheese.

Nutrition information

  • Serving size: ⅔ cup noodle-zucchini mixture with ½ cup chicken mixture
  • Per serving: 272 calories; 10 g fat(6 g sat); 3 g fiber; 25 g carbohydrates; 21 g protein; 54 mcg folate; 57 mg cholesterol; 5 g sugars; 631 IU vitamin A; 21 mg vitamin C; 238 mg calcium; 2 mg iron; 477 mg sodium; 633 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Calcium (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 vegetable, 1½ starch, 2 lean meat, 1 fat

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