Tuesday, July 23, 2013

Creamy Chicken Fettuccine

  Unfortunately I had trouble getting good pictures of this dish, the above shot was the winner. This was one of those meals where you could eat a giant bowl, and then go back for more. So I recommend making this for a crowd; save yourself from those extra pounds!

Creamy Chicken Fettuccine
      serves 4

  • 6 ounces Garlic Parsley Fettuccine, or plain noodles will do
  • 8 ounces extra trimmed Chicken Breast, cubed
  • 6-8 ounces Fresh Mozzarella, cut into chunks
  • 1/2 cup Grape Tomatoes, halved
  • 2 Tbsp. Extra Virgin Olive Oil
  • 4 Tbsp. Fresh Basil, chopped into ribbons
  • 1/2 tsp Sea Salt
  • freshly ground Black Pepper, to taste, I like a lot!
  • Parmesan cheese, optional garnish
  I like to buy the quick cooking fettuccine that is ready in 3-5 minutes. So while you bring your large salted pot of water to a boil, set a large skillet over medium heat. Cube the chicken and salt/pepper on both sides, add the olive oil to the pan, and saute the chicken on both sides until browned. Turn the heat down to medium-low to cook the chicken through. While chicken slowly cooks boil the pasta until al dente, drain, and add the skillet along with the chicken and olive oil. Keep heat on low, add the remaining ingredients and cook until all the flavors have combined. You will smell when it's ready! I like to keep the tomatoes fresh instead of cooking them too long, and I also like for the mozzarella to get hot and gooey. This is what makes the sauce creamy. Garnish with additional basil and fresh parmesan cheese if you have any on hand.

  Per serving this pasta dish is about: 356 calories, 27 carbs, 1 gram sugar, 29 grams of protein, and 14 grams of fat for a very big bowl of pasta. Load this up with extra veggies or more chicken to make the dish more filling and lower on carbs!

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