35 min · 1 serving · @Jalalsamfit
Grilled Chicken Alfredo Pasta
Spiced chicken bites on fettuccine in a lighter Alfredo-style sauce made with passata, light evaporated milk, light cream cheese and parmesan.
Nutrition per serving
- 595 kcal
- 59 g protein
- 50 g carbs
- 16 g fat
Ingredients
- 200 g raw chicken breast, cubed
- ¼ tsp salt
- ½ tsp Italian herbs
- 0.4 tsp dried parsley
- ¼ tsp chilli flakes
- 0.4 tsp garlic powder
- 0.4 tsp paprika
- ½ tsp olive oil
- 5 g light butter
- 52 g dry fettuccine (about 130 g cooked)
- 20 g white onion, chopped
- 1 clove garlic, chopped
- ¼ tsp salt (for the sauce)
- ¼ tsp Italian herbs (for the sauce)
- ¼ tsp dried parsley (for the sauce)
- ⅛ tsp chilli flakes (for the sauce)
- ¼ tsp paprika (for the sauce)
- 38 g passata
- 75 ml light evaporated milk
- 33 ml light cream cheese
- 8 g grated parmesan
Steps
- Toss the chicken with the salt, herbs, spices and olive oil.
- Cook in most of the light butter over medium-high heat for 3–4 minutes, turn and cook 3 minutes more; lower the heat, stir in the rest of the butter and set aside.
- Cook the fettuccine, keeping a little pasta water.
- Soften the onion and garlic for 5–6 minutes, stir in the sauce spices for a minute, then add the passata and simmer on low for at least 5 minutes.
- Stir in the evaporated milk and cream cheese over low heat until thick and smooth, then add the parmesan.
- Toss in the pasta, loosening with pasta water if needed, and top with the chicken.
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