I’ve been really into the classic, feel good foods lately. I never really crave pasta as much as I do right now. So, I decided to make chicken fettuccini alfredo for my first time, and it turned out pretty amazing! I went off a recipe I had found, but put my own twist on it.
Things You’ll Need:
3 Boneless Skinless Chicken Breasts
Salt/Pepper/(Dash) Garlic Seasoning
2 cups of reduced fat milk
1/2 cup of low-sodium chicken broth
1 regular spoonful of “Better Than Bouillon” chicken stock
1 box of Linguini or Fettuccini
1 cup of sour cream
1 cup of Parmesan cheese
- In a large skillet, add olive oil to cover the bottom of the pan. Then, heat it up before placing all three chicken breasts in. Cover.
- Add salt, pepper, and garlic seasoning of your choice to the chicken. Cook 8 minutes on each side, until golden brown and done in the middle.
- Take the chicken off and let cool for 10 minutes before slicing it.
- Then add the milk, broth, chicken stock, and however much garlic you feel and bring to a simmer.
- Add noodles of your choice (I used Linguini), stirring frequently for about 3 minutes. Let cook until still firm but has just enough softness to it, 8 minutes more.
- Then add sour cream and parmasen, mixing well.
- Then add however much spinach you’d like. I added about two handfuls.
- Add your sliced chicken and bring the entire dish to a light simmer.
This was my first time making chicken fettuccini alfredo and I have to say, I did a pretty good job. My son loved it! My hubby and friend did also. It turned out delicious!
Let me know in the comments what you thought of this creation! Would you make it again? Change anything?