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Categories:
noodles olive oil chicken breasts clove garlic kosher salt flour non-fat milk cream cheese Parmesan cheese salt Parmesan cheese
Viewed: 33 - Published at: 9 years agoIngredients
- 3/4 pounds Fettuccine Noodles (regular, Whole Wheat, Or Gluten Free)
- 3 teaspoons Extra Virgin Olive Oil, Divided
- 2 Boneless Skinless Chicken Breasts, Cut Into 1/2-inch Cubes
- 1 clove Garlic, Minced
- 1/2 teaspoons Kosher Salt
- 2 teaspoons Flour
- 1 cup Non Fat Milk, Warmed
- 1 ounce, weight Low-fat Cream Cheese
- 2 Tablespoons Parmesan Cheese, Shredded
- Salt And Pepper, to taste
- Parmesan Cheese And Flat Leaf Parsley For Topping (optional)
Method
- In a large pot cook the fettuccine noodles according to the package directions omitting any oil it calls for.
- When its done, reserve a cup of the pasta water before draining the pasta and setting it aside.
- In a large saute pan over medium high heat, heat 1/3 of the olive oil.
- When the oil is hot add the cubed chicken in a single layer.
- Let the chicken cook for about 3 minutes before giving it a stir and adding in the minced garlic and salt.
- Cook the chicken for another couple minutes until it is cooked all the way through.
- Pour the chicken out onto a plate and wipe out the saute pan.
- Turn the heat down to medium and add the remaining 2/3 of the oil into the saute pan along with the flour.
- Whisk the oil and flour together until combined.
- Pour in the warm milk slowly, whisking as you pour.
- When the sauce thickens slightly add in the cream cheese, Parmesan cheese and a dash of salt and pepper.
- Continue whisking until the sauce is smooth and creamy.
- If the sauce gets too thick add in a couple tablespoons of reserved pasta water.
- Add the chicken back into the sauce and stir until all of the chicken is coated.
- Add the drained, cooked pasta into the sauce and toss until it is completely coated.
- Remove it from the heat and start plating!
- Top with additional Parmesan cheese and fresh flat leaf parsley if desired.
