Alfredo-Sauced Chicken with Fettuccine
In a Dutch oven cook fettuccine according to package directions (see Tip), except omit the salt. Drain well. Return to hot Dutch oven; cover and keep warm.Advertisement
Meanwhile, coat a large nonstick skillet with cooking spray (see Tip), heat over medium heat. Add 2 teaspoons of the butter. Add chicken; cook about 8 minutes or until chicken is cooked through, stirring occasionally. Remove chicken; cover and keep warm.
Add the remaining 1 teaspoon butter to hot skillet. Add mushrooms, onion and garlic; cook about 3 minutes or until vegetables are tender. Stir wine and cooked chicken into vegetable mixture.
Meanwhile, in a medium bowl whisk together half-and-half and flour until smooth (see Tip). Whisk in sour cream, salt and pepper. Stir sour cream mixture into chicken mixture in skillet. Cook and stir over medium heat just until bubbly; cook and stir 2 minutes more. Add tomatoes and the 1/2 cup Parmesan cheese, stirring until cheese is melted.
Transfer fettuccine to a serving platter. Spoon chicken-Parmesan mixture over fettuccine mixture. Sprinkle with green onion and the 2 tablespoons Parmesan cheese.
Tips: For the best texture, cook the fettuccine just until it is al dente. Near the end of the recommended cooking time, taste a strand; it should be firm and slightly chewy.
When using nonstick cooking spray, always spray it onto an unheated skillet or saucepan. Then heat the skillet or saucepan before adding the ingredients for cooking.
To avoid lumps, use a whisk, rather than a spoon, to mix together the half-and-half and flour.
3 lean protein, 2 starch, 1/2 fat, 1/2 vegetable