Chicken Vegetable Almost Alfredo

[MexicoKaren]

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
½ cup cream

I cup broccoli, chopped
1 cup carrots, sliced julienne

½ pound fettuccine noodles
½ 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 ½ 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.

[Uncle Bob]

Yum! Sounds delish....I will give this one a whirl for sure!!

[MexicoKaren]

Thanks, Uncle Bob - we sure liked it.

[Uncle Bob]

You're Welcome...This is right up the DW's alley....I might also try a batch with Swimps...use a little swimp stock....Hmmmmmm!

[MexicoKaren]

Oh yeah - I'm gonna try it with swimps, too. Great idea!

[Uncle Bob]

Oh!!! Maybe a splash of white wine along with the stock when deglazing!!!!
Hmmm...If it wasn't so late...

[LadyCook61]

That looks wonderful, Karen ! Thanks for sharing !