Chicken spinach fettuccine Alfredoooooo! I've got you covered if you are looking for a healthier version of the classic Alfredo sauce.  In this chicken spinach fettuccine Alfredo I ditch the heavy cream altogether and use low-fat milk for sauce instead. 

Chicken Spinach Fettuccine Alfredo

Chicken spinach fettuccine Alfredoooooo! I’ve got you covered if you are looking for a healthier version of the classic Alfredo sauce.  In this chicken spinach fettuccine Alfredo recipe I ditch the heavy cream altogether and use low-fat milk for the sauce instead. 

Why I love this recipe?

Creamy? Check. Hearty and filling? Check. Something green? Check. My kids will eat it? Check. Ready in less than 30 mins? Check.

Chicken spinach fettuccine Alfredoooooo! I've got you covered if you are looking for a healthier version of the classic Alfredo sauce.  In this chicken spinach fettuccine Alfredo I ditch the heavy cream altogether and use low-fat milk for sauce instead. 

 

Chicken spinach fettuccine Alfredoooooo! I’ve got you covered if you are looking for a healthier version of the classic Alfredo sauce. In this chicken spinach fettuccine Alfredo I ditch the heavy cream altogether and use low-fat milk for sauce instead.

Chicken Spinach Fettuccine Alfredo

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A quick and healthier version of the classic Alfredo sauce.

Ingredients

  • 8 oz fettuccine noodles (uncooked)
  • 3 skinless, boneless chicken breasts, cut into strips (about 1 lb)
  • 1/2 tbs ground nutmeg
  • 1 tbs ground ginger
  • salt to taste
  • 1/2 tbs ground white pepper
  • 3 tbsp all purpose flour
  • 3 cups low-fat milk- 2%
  • 1/2 tbsp butter
  • 2 tbsp olive oil
  • 1 cup shredded mozzarella cheese
  • 2 cup fresh spinach leaves (I used baby spinach)
  • 1 cup fresh mushrooms- sliced

Instructions

    1. Cook and drain the fettuccine according to the package directions, drain and set aside.
    2. In a large skillet on medium heat, add olive oil, chicken, salt and the spices, stirring occasionally until fully cooked, this will take about 12 mins.
    3. Add mushroom slices, stir well and cook for another 5 mins
    4. While Chicken is cooking, in sauce pan over medium high heat add milk and flour and a pinch of salt. whisking constantly to work out any lumps.
    5. Cook for about 7 minutes, whisking frequently until you bring the mixture to a boil and until mixtures thickens- The stirring process will avoid the mixture from sticking to the bottom of pot.
    6. Reduce heat to low.
    7. Stir in mozzarella cheese, butter, cooked chicken mixture, and spinach into the sauce. Stir until cheese has melted.
    8. Remove sauce pan from heat.
    9. Taste the sauce and add salt as necessary.
    10. Add cooked Fettuccine to sauce and stir until the sauce evenly coats the noodles.
    11. Serve hot and enjoy!

Notes

  • You can ditch the butter if you want to lighten this recipe up even more.
  • You can leave out the protein to make this recipe vegetarian.

Looking for more pasta recipes? Here are some>

1. Pasta with Chicken and White Sauce Casserole

2. Pesto Spaghetti with Chicken Meatballs

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