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Sunday, July 14, 2013

Chicken Alfredo Fakeout!

I remember one time when I went to Olive Garden one time and ordered the Fettuccine Alfredo. I probably won't EVER do that again. Come to think of it, I don't know if I really enjoyed the flavor of it all that much. It was very heavy, but the flavors didn't linger on my tongue like most rich and creamy sauces would. This creamy sauce coats the pasta so well, I'd say it may be better than Olive Garden's! (; This is my version of a light Chicken Alfredo that tastes, in my opinion, better than Olive Garden's!

Chicken Alfredo Fakeout!
Yields: 3 servings


1 tbsp. extra virgin olive oil
12 oz boneless skinless chicken breast
4 cloves garlic, crushed
2 tbsp. onion, finely chopped
2 c. chicken stock, sodium-free
1½ tbsp. butter, unsalted
1 oz. cream cheese, softened
½ c. all- purpose flour
½ tsp. black pepper
½ tsp. salt
½ tsp ground thyme

Between two pieces of plastic wrap, pound the chicken breast to approximately ½" thick. (I cut mine in half) In a shallow dish, combine the flour, pepper, salt, and thyme until blended. Coat the chicken thoroughly in the flour. In a skillet, heat the olive oil over medium heat. Add the chicken and cook on each side approximately 4 minutes, or until cooked through. Once fully cooked, remove from skillet and set aside. 
Add the butter, and using a wooden spoon, begin deglazing the pan with the melted butter. At this point, the butter should be brown and have a nutty fragrance. Add the onions and saute for 2 minutes, or until softened. 
Add the garlic and stir while cooking for 30 seconds to 1 minute. Next, add the flour to make the roux. Stir the flour and butter continuously until a golden brown color occurs.
 Add the milk and stir continuously. The mixture will begin to create lumps, this is normal.
 Add the chicken stock slowly, while continuing to stir.
 Allow to come to a boil and stir often. Once all the chicken stock is incorporated, remove from the heat and stir in the cream cheese.
 Stir for approximately 2 minutes, or until there are no lumps. Add the chicken back in and heat for about 4-5 minutes, just to warm through.

Serve over pasta and enjoy!

Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 219.7
  • Total Fat: 10.1 g
  • Cholesterol: 90.9 mg
  • Sodium: 667.6 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 25.4 g


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