Lowfat Chicken Fetuccine Alfredo
1 packet McCormick alfredo pasta sauce blend
3/4 cup fat free sour cream (fresh)
1 Tbsp. Fat free butter
1/4 cup skim milk
1/2 cup warm/hot water
2-3 chicken breast fillets
1 package Fettuccini
Prepare noodles as usual in water-add touch of olive oil. Cut chicken breasts into thin pieces. Spray pan with non-stick cooking oil spray and stir-fry until done. (May add Italian seasoning or oregano while cooking. Set aside. For sauce, bring butter and sour cream to almost a boil in small saucepan then add milk once melted together. Mix packets with water (hot or warm) in separate cup with small whisk until no clumps are present. Pour mixture into small saucepan of sour cream, butter and milk. Continue to whisk until sauce boils-lessen heat to low and continue to whisk until desired thickness achieved. Serve sauce over noodles and chicken and top with Parmesan.
Note: Sauce is best if served immediately, otherwise it may clump.
Nutrient Analysis: Per serving:
Sat. fat: 4.0