Looking for a healthier lighter Chicken Fettuccine?
I used Almond Breeze unsweetened Coconut Milk. Coconut Milk! I know what some of you’re thinking ~ “What! Really it is good?” and before you ask I’ll answer ~ No it does not taste like coconut! 🙂
When you order this dish in a restaurant or search online a Chicken Fettuccine recipe they usually call for heavy cream, butter and lots of cheese!!Let me just say that 1 cup of Cream is like 800 calories vs. the coconut milk which is only 45 calories and if you noticed I did not use any butter either.
Now don’t get me wrong the stuff made with all the cream, butter and cheese is great, but maybe not so healthy for us, go give this a try I promise you like it 🙂
For the entire month of September, three of our Remke Market locations will have all of these items on sale. So stop by our Hyde Park, Skytop or Highland area stores in Ohio. Most of all the other locations may only have some of these one sale. Everyone loves a Great Sale!!
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Ingredients
put pasta on
in skillet add oil and shallots (or onions)
cook until translucent
finely chop your rosemary (my rosemary looks dark because I freeze it, when I buy herbs for recipes if I don’t use them all up, I will just put the container right in the freezer then whenever I need to something for a recipe I am cooking I have some. I only use the herbs from the freezer when I use them in a cooking recipe not if I need it for fresh recipe like salads or on top of a dish)
I grate my garlic cloves always it is just so easy, so add garlic and rosemary to skillet
using cornstarch will help thicken the sauce (I forgot to add it to my picture above) 🙂
add mixture to skillet and whisk often until it comes to a bubble and thickens
once it bubble and thickens add cheese and whisk
drain pasta (you might want to do this and have ready before you add your cheese to the sauce)
add the sauce to pasta and toss to coat the pasta, pour pasta out onto a big platter or bowl, top with your chicken
you can garnish with fresh chopped Italian parsley and some shredded or grated Parmesan cheese
and done
Lighter Chicken Fettuccine
1 lb. pasta, cooked & drained
1 – 2 large shallots (1/2 cup)
3/4 cup fresh Grated Parmesan
2 1/2 cups Almond Breeze unsweetened Almond Milk or unsweetened Coconut Milk
4 tsp. cornstarch
1 tsp. fresh rosemary, minced
4 garlic cloves, minced
2 tsp. olive oil
2-3 cooked chicken breasts, or grilled chicken thighs sliced
2 tbsp. Italian parsley, chopped
salt and pepper to taste
Cook pasta as directed, meanwhile in a large skillet over medium heat add oil and shallots, cook until onions are translucent; add garlic and rosemary and continue to cook for 1 minute more.
Whisk milk and cornstarch together then add to skillet, whisk mixture until it starts to bubble, once bubbling and begins to thicken whisk in 1/2 cup cheese.
Drain pasta, add pasta to the skillet and toss with the sauce until well coated, plate pasta, add chicken on top and garnish with parsley and extra cheese.
Enjoy!!! Thank you for coming!!! Chef Amy
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