I served this recipe over Zoodles (Zucchini Noodles) instead of traditional fettuccine pasta.
Alfredo Sauce Ingredients
- 1 cup fat free milk
- 1/2 cup grated parmesan cheese
- 1/2 cup plain nonfat Greek yogurt
- 1 tsp garlic paste (optional)
- 1 tbsp butter
- 2 tbsp corn starch
- 1/4 cup water
- 2-4 zucchini (1 zucchini per person)
- 1 tsp butter
- 8 oz chicken (I used precooked, refrigerated Chicken Fajita Breast Strips from John Soules, $3 at Walmart) OR
- 2 chicken breasts
- 1/4 cup grated Parmesan (optional)
- 1/4 cup chopped parsley (optional)
1. If using John Soules chicken, empty the bag into a medium skillet and cook over medium-high heat until heated through. Otherwise, trim the chicken breasts, season lightly with garlic powder, ground thyme, and salt, and cook in a medium skillet over medium-high heat. Turn the chicken when the bottom is lightly browned, about 5 minutes. Continue cooking until both sides have browned and the chicken is cooked throughout. Remove chicken from heat and cut the breasts into strips.
Alfredo Sauce Directions
1. In a small sauce pan, melt the butter over medium heat. Once melted, add 1 tbsp corn starch. Stir until combined. Add the garlic paste and stir until combined.
2. Slowly pour in 1 tbsp milk. Using a whisk, combine the milk with cornstarch mixture. Whisk until smooth. Slowly pour in the rest of the milk. Add the parmesan cheese and stir until smooth. Add the Greek yogurt and whisk until smooth. Cook for 5 minutes, stirring occasionally to ensure the milk does not form a film on the bottom of the pan.
3. In a small bowl or shaker jar, combine the remaining 1 tbsp cornstarch and ¼ cup water. Stir or shake until combined. Pour the cornstarch mixture into the sauce and stir. Cook over medium heat, stirring occasionally, for 10 minutes or until the sauce thickens.
1. Using a vegetable peeler, remove the skin from the zucchini. I used a very small vegetable peeler that fits over my finger. You don’t want to use a large peeler because you are going to use it to make your noodles.
2. Using the vegetable peeler, slowly peel off the zucchini flesh – your noodles! You want them to be no larger than 1/2 inch wide. I aimed for 1/4 inch. I found that if you rotate the zucchini each time you peel off a noodle, you get smaller noodles.
3. Place the zoodles in a colander and sprinkle with salt. Allow the zucchini to sit for 10 minutes then pat dry with a paper towel.
4. Heat a medium skillet over medium heat. Once hot, melt the butter. Add the zucchini noodles and cook for 5 minutes, stirring occasionally with a spaghetti spoon. If the zucchini begins to wilt, remove from heat. The zucchini should be bright green and still al dente.
Using a spaghetti spoon, pile 1 cup of zoodles onto a plate. Using a ladle or large serving spoon, pour 1/4 cup of Alfredo sauce over the Zoodles. Next, place 2-4 chicken strips on top. Sprinkle with parmesan cheese and parsley. Voila! A delicious and healthy Chicken Fettuccine Alfredo!
Recipe created by Me! : D