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8

Chicken Linguine Alfredo

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Prep 30 min
Total 30 min
Ingredients 14
Servings 6

Ingredients

oz uncooked linguine

teaspoons butter or margarine

tablespoons finely chopped shallot

clove garlic, finely chopped

pint (2 cups) fat-free half-and-half

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

jar (7 oz) roasted red bell peppers, drained, thinly sliced

1/3

cup shredded fresh Parmesan cheese

tablespoons chopped fresh parsley

Directions

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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.

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.

Nutrition Information

Nutrition Facts

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;