Sun-Dried Tomato Fettuccine Alfredo
The most AMAZING cream sauce that just melts in your mouth. Made LIGHTER, except you can’t even taste the difference!
Dovetailing Tip: Use the fettuccine noodles you cooked on day 3.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 8 ounces | barilla fettuccine pasta |
| 4 tablespoons | unsalted butter, divided |
| 2 | boneless, skinless chicken breasts |
| 1 teaspoon | Italian seasoning |
| kosher salt and freshly ground black pepper | |
| 4 cloves | garlic, minced |
| 1 1/2 tablespoon | all-purpose flour |
| 1 tablespoon | tomato paste |
| 1 teaspoon | dried basil |
| 1 3/4 cup | 2% milk |
| 1/2 cup | finely chopped sun-dried tomato |
| 3 ounces | reduced fat cream cheese, cubed |
| 1/2 cup | freshly grated parmesan |
| 2 tablespoons | chopped fresh parsley leaves |
Directions:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt 1 tablespoon butter in a large skillet over medium high heat. Season chicken with Italian seasoning, salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before slicing; set aside.
Melt remaining 3 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour, tomato paste and basil until lightly browned, about 1 minute.
Gradually whisk in milk and sun-dried tomatoes. Cook, whisking constantly, until slightly thickened, about 5 minutes. Stir in cream cheese and Parmesan until smooth, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in pasta and chicken, and gently toss to combine.
Serve immediately, garnished with Parmesan and parsley, if desired.
Source: damndelicious.net
