What's for Dinner Tonight?

Here's a great recipe for Chicken Fettuccine Alfredo a la healthy eating style. Seriously, this healthy version is loads better than your typical alfredo dish. A couple of months ago, my girlfriends and I had a healthy girls' night where we made this for ourselves. And I'm not kidding, but one of my girls who doesn't like alfredo sauce actually said she thought it was pretty good. So here you go!

Nutrition per serving (makes 4): Calories 518, Fat 8g, Carbs 69g, Protein 34g

Ingredients
2 red peppers, cut in half, seeds and ribs removed
1 cup reduced fat cottage cheese
2 tbsp canned chicken broth
1/2 cup Parmesan cheese, grated
1 clove garlic, minced
salt and pepper to taste
10 oz package frozen chopped broccoli
12 oz package whole wheat fettuccine
2 cooked boneless chicken breasts, sliced into strips

Instructions

Preheat oven to 450 degrees F. Roast red peppers cut side down for 20 minutes, until skin is blackened and peeling away. Remove from oven and let cool. When they can be handled, peel off skin and cut pepper into long strips. Set aside.

In a blender or food processor, puree cottage cheese and chicken broth until no curds remain, approximately 2 minutes. Stir in Parmesan cheese and minced garlic. Season with salt and pepper, if needed. Set aside.

Cook broccoli in microwave according to package directions.

Cook fettuccine according to package directions. Save 1/2 cup of pasta water before draining. Drain and return pasta to bowl. Stir in cheese sauce, peppers and broccoli. Thin out sauce with reserved pasta water if needed. Place chicken strips on top of pasta and serve.

Enjoy!

Court

Thank you Oxygen Magazine Winter 2007 edition of Clean Eating Magazine for this recipe!