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5 from 1 vote

Lighter Fettuccine Alfredo

Author: Lisa Longley

Ingredients

  • 4 cups broccoli florets about two stems
  • 1 pound chicken breast pounded thin and sliced into strips
  • 8 oz fettuccine noodles
  • 2 TBSPs Horizon Unsalted Butter
  • 2 cloves minced garlic
  • 1 TBSP flour
  • 1 cup Horizon 2% milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup shredded parmesan cheese
  • 1 cup Horizon light sour cream

Instructions

  • Place a large pot of water to over high heat and bring to a boil. Add fettuccine noodles and cook as directed on the box. With six minutes left of cook time, add the broccoli florets to the boiling water. At the end of the noodle cooking time, drain both together and set aside.
  • While the water is coming to a boil, place a large pan over medium heat. Spray the pan with cooking oil. Season the chicken on both sides with salt and pepper. Cook in the pan, about five minutes on each side until it is cooked through. Remove from the pan.
  • Melt the butter in the pan. Add the garlic and cook for just 30 seconds being careful not to burn it. Add the flour and whisk with the butter. Very slowly add the milk, whisking as you go. Be sure to only add about a tablespoon at a time initially, making sure to fully integrate the milk before adding more.
  • Add the salt and pepper.
  • Finally stir in the parmesan cheese. Once it is fully melted, remove from the heat and mix in the sour cream. Return the chicken, noodles, and broccoli to the pan and mix so that all of the ingredients are completely covered by the sauce. Enjoy immediately!