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Chicken Linguine Alfredo

  • Prep 30 min
  • Total 30 min
  • Ingredients 14
  • Servings 6

Ingredients

8
oz uncooked linguine
2
teaspoons butter or margarine
2
tablespoons finely chopped shallot
1
clove garlic, finely chopped
1
pint (2 cups) fat-free half-and-half
3
tablespoons Gold Medal™ all-purpose flour
1/2
cup reduced-fat sour cream
1/4
cup shredded fresh Parmesan cheese
1/2
teaspoon salt
1/8
teaspoon white pepper
1 1/4
lb chicken breast strips for stir-fry
1
jar (7 oz) roasted red bell peppers, drained, thinly sliced
1/3
cup shredded fresh Parmesan cheese
2
tablespoons chopped fresh parsley

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
710mg
30%
Potassium
490mg
14%
Total Carbohydrate
47g
16%
Dietary Fiber
2g
10%
Sugars
8g
Protein
34g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
45%
45%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Balance the amount of food you eat with the amount of activity you get each day. On days when you are less active, eat less. Eat a variety of foods, and keep portion size moderate.

Tip Instead of slicing the peppers with a knife, you can also cut them into slices with kitchen scissors.

Directions

  • 1 In 4-quart Dutch oven, cook linguine as directed on package. Drain; rinse with hot water. Return to Dutch oven to keep warm.
  • 2 Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add shallot and garlic; cook and stir 1 minute. In medium bowl, beat half-and-half and flour with wire whisk; add to saucepan. Heat to boiling, stirring frequently. Beat in sour cream with wire whisk. Reduce heat to low; cook 1 to 2 minutes or until heated. Remove from heat; stir in 1/4 cup cheese, the salt and pepper.
  • 3 Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook about 5 minutes, stirring frequently, until no longer pink in center.
  • 4 Add chicken, bell peppers and sauce to linguine; stir to mix. Cook over low heat until hot. Garnish each serving with cheese and parsley.

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