Kittencals Lower Fat Chicken Alfredo Fettuccine Recipes

KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO

Steps:

• In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
• In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
• Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
• Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
• For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
• Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
• Add in flour and stir for 1 minutes.
• Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
• Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
• Season with seasoned salt or white salt and black pepper to taste.
• Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
• Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
• This sauce will thicken upon standing.

KITTENCAL'S FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot boiling salted water until al dente.
• While the pasta is cooking melt butter in a medium saucepan over medium heat; add in fresh garlic, thyme, seasoned salt and cayenne pepper (if using) cook stirring constantly for 2 minutes.
• Add in flour and stir for 1 minute.
• Add in half and half cream and whipping cream; cook stirring or whisking constantly until bubbly and thickened.
• Reduce heat to low and mix in Parmesan cheese until combined and melted.
• Season with fresh ground black pepper.
• Drain the cooked pasta VERY well, then divide into bowls.
• Pour the sauce over the pasta and toss to combine.
• Top each bowl with more Parmesan cheese.

LOW-CAL FETTUCCINE ALFREDO

Steps:

• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

LIGHTER CHICKEN FETTUCCINE ALFREDO

Steps:

• Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
• Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
• Return the chicken broth to medium heat and cook until reduced to 1 cup.
• Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
• Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
• Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
• Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
• Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
• Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

CHICKEN FETTUCCINI ALFREDO

Steps:

• Preheat oven to 450 degrees. Roast red peppers cut side down for 20 minutes, until skin is blackened and peeling away.
• Remove from oven and let cool.
• When they can be handled, peel off skin and cut pepper into long strips.
• Set aside. (I use roasted red pepper's in the jar).
• In blender or food processor, puree' cottage cheese and chicken broth until no curds remain, approximately 2 minutes.
• Stir in Parmesan cheese and minced garlic.
• Season with salt and pepper.
• Set aside.
• Cook broccoli in microwave according to package directions.
• Cook fettuccini according to package directions.
• Save 1/2 cup of pasta water before draining.
• Drain and return pasta to bowl.
• Stir in cheese sauce, peppers and broccoli.
• Thin out sauce with reserved pasta water if needed.
• Place chicken strips on top of pasta and serve.

EASY CHICKEN ALFREDO

Steps:

• Cook pasta per package instructions.
• Cut chicken into small pieces, cook in a large skillet until done.
• Reduce to medium heat; add butter, half-and-half, cheese, salt and pepper.
• Cook for 1-2 minutes, stirring constantly.
• DO NOT LET BOIL.
• Add pasta and toss gently to coat.

KITTENCAL'S LOWER FAT CHICKEN ALFREDO FETTUCCINE

Steps:

• In a large skillet melt 1 tablespoon butter over medium-high heat.
• Add in cubed chicken, onion, garlic, cayenne pepper and seasoned salt; saute until the chicken is no longer pink.
• Stir in flour until blended (about 1 minute).
• Slowly stir in fat-free half and half and Parmesan cheese; cook stirring for 2 minutes or until thickened, then season with black pepper.
• Toss the cooked fettuccine with the sauce mixture.
• Pass more Parmesan cheese at the table.