Sun-Dried Tomato Fettuccine Alfredo
The most AMAZING cream sauce that just melts in your mouth. Made LIGHTER, except you canâ€™t even taste the difference!
Dovetailing Tip: Use the fettuccine noodles you cooked on day 3.
|8 ounces||barilla fettuccine pasta|
|4 tablespoons||unsalted butter, divided|
|2||boneless, skinless chicken breasts|
|1 teaspoon||Italian seasoning|
|kosher salt and freshly ground black pepper|
|4 cloves||garlic, minced|
|1 1/2 tablespoon||all-purpose flour|
|1 tablespoon||tomato paste|
|1 teaspoon||dried basil|
|1 3/4 cup||2% milk|
|1/2 cup||finely chopped sun-dried tomato|
|3 ounces||reduced fat cream cheese, cubed|
|1/2 cup||freshly grated parmesan|
|2 tablespoons||chopped fresh parsley leaves|
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt 1 tablespoon butter in a large skillet over medium high heat. Season chicken with Italian seasoning, salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before slicing; set aside.
Melt remaining 3 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour, tomato paste and basil until lightly browned, about 1 minute.
Gradually whisk in milk and sun-dried tomatoes. Cook, whisking constantly, until slightly thickened, about 5 minutes. Stir in cream cheese and Parmesan until smooth, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in pasta and chicken, and gently toss to combine.
Serve immediately, garnished with Parmesan and parsley, if desired.