Description
A lighter take on a classic dish. Freshly grilled chicken with a hint of lime and garlic atop a bed of creamy fettuccine noodles – you’d never guess it’s skinny!
Ingredients
Scale
Grilled Chicken
- 2 large chicken breasts, pounded flat
- 2 tbsp minced garlic
- 4 tbsp olive oil
- juice and zest of 1 lime
Skinny Fettuccine Alfredo
- 375g fettuccine noodles
- 2 tbsp butter
- 5 cloves garlic, finely diced
- 4 tbsp flour
- 1 cup low sodium chicken broth
- 1 cup low fat milk (I used 1%)
- 1 heaping cup freshly grated parmesan cheese
- 1 tsp freshly ground black pepper
- 1/2 tsp oregano
- fresh parsley, for garnish
Instructions
- In a large Ziploc bag, place flattened chicken breasts along with the garlic, olive oil, and fresh lime juice and zest. Place the sealed bag in the refrigerator overnight or 6-8 hours prior to grilling.
- Place a large pot of water on the stove and turn to high. While waiting for the water to boil, begin melting the butter in a large saucepan. Add the diced garlic and saute for 1 minute, or until fragrant. Sprinkle in the flour and whisk to combine. Slowly pour in the chicken broth and milk, continuously whisking until the sauce begins to bubble and thicken. Add in the parmesan, pepper and oregano and allow the sauce to simmer until the pasta and chicken is ready.
- When the water begins to boil, salt generously and add in the fettuccine noodles. While the noodles are cooking, grill the chicken, about 2-3 minutes per side on high heat.
- When the pasta is ready, after about 8-10 minutes, drain and stir into the saucepan, fully coating with the sauce. Slice the grilled chicken and add it to the saucepan.
- Serve immediately, garnishing with fresh parsley and pepper.
Notes
Recipe makes enough to feed 4 adults; any leftovers can be refrigerated for a day or two, and reheated.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Italian
