Light Chicken Fettuccine Alfredo

Can't resist creamy dishes? With our version, you'll never have to. Here's our healthy and energy-boosting take on your pasta Favorited.

Serves 5 Prep Time 20 minutes
Cooking Time 10 minutes
Nutritional Info Per Serving
Calories: 375,
Fat: 7 grams,
Carbohydrates: 58 grams,
Protein: 30 grams

Assemble these supplies:

For the sour cream substitute

1/4 cup cottage cheese
1/4 cup nonfat milk
2 tablespoons white vinegar


2 boneless chicken breasts
1 tablespoon calamansi juice
salt and pepper to taste
1 1/4 cups broccoli florets
2 red bell peppers, cut into strips
300 grams whole-wheat fettuccine
1 clove garlic, minced
1 tablespoon canola oil
2 tablespoons chicken broth
1/2 cup Parmesan cheese, grated

Steps in preparation:

1 Make sour cream substitute: In a blender, combine cottage cheese and nonfat milk. Process until smooth. Add vinegar and set aside.
2 Season chicken with calamansi juice, salt, and pepper. Grill or pan-fry. Slice into strips. Set aside.
3 Blanch broccoli and red bell pepper.
4 Cook fettuccine in the same water according to package directions. Set aside 1 cup of pasta water.
5 Sauté minced garlic in canola oil. Add sour cream substitute and chicken broth. Toss in cooked pasta. Add pasta water to thin out sauce, if needed.
6 Add broccoli, pepper, and grated Parmesan cheese.
7 Top with chicken strips and serve.