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Extreme Low-Fat Chicken Alfredo Garlic Parmesan Recipe

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This recipe for Extreme Low-Fat Chicken Alfredo Garlic Parmesan, by , is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katrina Sawrey
Added: Sunday, November 25, 2007


1 lb. pkg. fetuccini,
2 chicken breasts,
4 garlic cloves,
1 onion,
1/2 c. mushrooms,
1 green pepper or other green vegetable,
1-16 oz. pkg fat-free cream cheese,
1/2 c. non-dairy creamer or fat-free half and half,
2 T. grated Parmesan,
Salt and Pepper

Prepare fettuccini noodles.

Cube 2 chicken breasts, then fry with garlic, then onion, then mushroom and then green pepper. Once meat and vegetable combo prepared, place in covered bowl to the side.

In saucepan heated to medium, add one tablespoon of low fat margarine. Then melt one 16 oz package of fat free cream cheese. As cheese softens, add a half cup of non dairy creamer or fat free half and half. Once the cheese and cream mixture is melted, add two tablespoons of grated Parmesan cheese.

Salt and pepper to taste and then add back to it the chicken and vegetable mixture and your warm, cooked fettuccini noodles. Toss all together and serve.

Note: For your vegetable mixture, you can add any green vegetable of your choice like broccoli, cauliflower, fresh green beans or snow peas.




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