My wife got this from Weight Watchers and we served it up tonight. I like it because it is a “light” alfredo sauce and by light I mean that eating these noodles doesn’t require the strength of a wrestler. Some places serve up alfredo and it is so thick it is like eating this glop of noodles where everything on the plate sticks together. Plus then it kind of becomes like a salad with too much dressing where all you taste is ranch instead of the lettuce. This sauce is rich and flavorful and when you mix it with the noodles it sticks to the noodles.
If I had to make this again I might cut the pepper in half. I’d also keep some of the broth and cream on hand to thin the sauce during the 30 minute simmer.
This could be a little pricey for a college kid with the Reggiano. I think if you go for any parm you’re doing just fine. In the world of WW this is 9 points. I’d give it 11 and eat a slightly large serving or add some more cheese. I served it with some steam broccoli.
6 medium garlic clove(s), peeled and smashed with a knife
1 pound(s) uncooked boneless, skinless chicken breast, washed, patted dry (four 4 oz pieces)
1 tsp table salt
1 tsp black pepper,freshly ground
1 spray(s) cooking spray
1/2 cup(s) canned chicken broth
1/4 cup(s) heavy whipping cream
1/4 cup(s) whole milk plain yogurt, Greek-variety
1/8 tsp table salt, for cooking pasta
8 oz uncooked whole-wheat pasta, fettuccine
1/2 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested
1/4 cup(s) parsley, fresh, flat-leaf, finely chopped, divided
Heat a large, heavy skillet over medium heat. Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside
Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side. Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes. While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well- combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.