August 26, 2016
Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

by Berkeley Wellness  |  

Our version of fettuccine Alfredo deviates from the traditional by adding chicken and peas to make this a one-dish meal instead of an Italian pasta course. We’ve also greatly reduced the fat content.

Makes 4 servings


10 ounces fettuccine

¾ pound skinless, boneless chicken breasts, cut into 1-inch chunks

2 tablespoons flour

2 teaspoons vegetable oil, such as olive or canola oil

1 cup low-fat (1 percent) milk

¾ teaspoon salt