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Skinny Chicken Linguine Alfredo
Skinny Chicken Linguine Alfredo
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Prep Time:
30 minutes
Total Time:
30 minutes
Lightened-up Alfredo linguine: A quick and healthier twist on the classic indulgent dish, perfect for busy weeknights.
Ingredients:
  • 8 oz whole grain uncooked linguine
  • 2 teaspoons butter
  • 2 tablespoons finely chopped shallot
  • 1 clove garlic, finely chopped
  • 1 pint (2 cups) fat-free half-and-half
  • 3 tablespoons all-purpose flour
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup shredded fresh Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 lb chicken breast strips for stir-fry
  • 1 jar (7 oz) roasted red bell peppers, drained, thinly sliced
  • 1/3 cup shredded fresh Parmesan cheese
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Cook the linguine in a 4-quart Dutch oven according to package instructions. Drain and rinse with hot water, then return to the Dutch oven to keep warm.
  • In a 2-quart saucepan, melt butter over medium heat. Add shallot and garlic, cook and stir for 1 minute. In a medium bowl, whisk together half-and-half and flour, then add to the saucepan. Bring to a boil, stirring frequently. Whisk in sour cream, then simmer on low heat for 1 to 2 minutes until heated through. Remove from heat and stir in 1/4 cup cheese, salt, and pepper.
  • Preheat a large nonstick skillet over medium-high heat. Cook chicken for about 5 minutes, stirring often, until cooked through.
  • Combine chicken, bell peppers, and sauce with linguine, gently stirring until well combined. Heat over low heat until warmed through. Serve each portion topped with cheese and parsley for a flavorful finishing touch.

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