MY OTHER RECIPESSUN-DRIED TOMATO FETTUCCINE ALFREDO
The most AMAZING cream sauce that just melts in your mouth. Made LIGHTER, except you can’t even taste the difference!
INGREDIENTS:
- 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 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 3/4 cups 2% milk
- 1/2 cup finely chopped sun-dried tomatoes
- 3 ounces reduced fat cream cheese, cubed
- 1/2 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- 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.
