Made with AI
Classic Chicken Alfredo Pasta
Ingredients
- whole wheat fettuccine250 g
- boneless skinless chicken breast200 g
- olive oil1 tablespoon
- garlic2 cloves
- low-fat milk1 cup
- all-purpose flour1 tablespoon
- grated Parmesan cheese40 g
- chopped parsley1 tablespoon
- saltto taste
- black pepperto taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the whole wheat fettuccine and cook according to package instructions until al dente. Drain and set aside.
- 2
While the pasta cooks, season the chicken breast with salt and black pepper on both sides.
- 3
Heat the olive oil in a large skillet over medium heat. Add the chicken breast and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet, let rest for a few minutes, then slice into thin strips.
- 4
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- 5
Sprinkle the flour over the garlic and stir well to combine, cooking for another 1 minute.
- 6
Gradually whisk in the low-fat milk, stirring constantly to avoid lumps. Cook for 2-3 minutes until the sauce thickens.
- 7
Stir in the grated Parmesan cheese and continue to cook until the cheese is melted and the sauce is smooth. Season with salt and black pepper to taste.
- 8
Add the cooked fettuccine and sliced chicken to the skillet. Toss everything together until the pasta and chicken are well coated with the Alfredo sauce.
- 9
Serve immediately, garnished with chopped parsley.
