Featured image of post Steps to Prepare Chicken Pasta Bake Recipes Australia

Steps to Prepare Chicken Pasta Bake Recipes Australia

Each serving provides 532 kcal, 35g protein, 46g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 4.5g fibre and 0.9g salt.

Lighter Chicken Fettuccine Alfredo

For those of you who, like me, find yourself putting both of these in your trolley week after week…

Recipe Summary Lighter Chicken Fettuccine Alfredo

This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.

Ingredients | Chicken Pasta Bake Recipes Australia

  • 2 large boneless skinless chicken breasts
  • 2 cups low-sodium chicken broth
  • 4 cloves garlic, minced
  • ground black pepper to taste
  • 2 cups heavy cream
  • 2 egg yolks
  • salt to taste
  • 1 pound fettuccine
  • 1 sprig chopped fresh parsley
  • 2 cups freshly grated Parmigiano-Reggiano cheese, divided
  • Directions

  • Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
  • Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
  • Return the chicken broth to medium heat and cook until reduced to 1 cup.
  • Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
  • Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
  • Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
  • Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
  • Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
  • Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
  • Info | Chicken Pasta Bake Recipes Australia

    prep: 10 mins cook: 45 mins additional: 15 mins total: 1 hr 10 mins Servings: 6 Yield: 6 servings

    TAG : Lighter Chicken Fettuccine Alfredo

    Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes, Creamy, Alfredo Pasta Sauce Recipes,


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    Chicken Pasta Bake Recipes Australia / Top with the remaining ricotta, grate over the parmesan and drizzle with olive oil, if you like.