I made this as an alternative to a heavier and more genuine Fettuccine Alfredo, which uses even more cream and butter than I am comfortable using! No lowfat products here, just a lighter, more digestible dish than conventional fettuccine alfredo. I've also included a picture...hope someone else enjoys it. We gobbled it up.
SKILLET CHICKEN ALMOST ALFREDO WITH VEGETABLES
1/2 lb chicken breasts, sliced thin into strips
2 TBS butter
Salt and pepper
3 TBS butter
3 cloves garlic, chopped
1 cup chicken broth
˝ cup cream
I cup broccoli, chopped
1 cup carrots, sliced julienne
˝ pound fettuccine noodles
˝ cup freshly grated parmesan cheese, plus more for garnish
Cook fettuccine noodles, broccoli and carrots together in a generous pot of boiling water for about 8 minutes, drain.
Meanwhile, in a skillet that is large enough to accommodate entire dish, sauté chicken pieces in butter until done, stirring frequently. Season to taste. Do not overcook. Set aside.
In same skillet, add 3 TBS butter and sauté on medium heat garlic until almost caramelized. Add broth to deglaze skillet, let simmer a few minutes, scraping bottom of skillet. Then add cream and ˝ cup parmesan cheese, stir until slightly thickened.
Add chicken, stir in noodles and vegetables. Sprinkle with more parmesan cheese and stir gently. Serves 2 generously.