Fettuccine, Chicken & Beans Alfredo

August 13, 2010

This is a tasty, lower-fat version of a rich, traditional Italian dish.

Makes 6 servings

Ingredients
  • 12 to 16 ounces chicken breast, cubed
  • 3 tablespoons butter or margarine, divided
  • 1/4 cup sliced green onions and tops
  • 2 teaspoons minced garlic
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried basil leaves
  • 2 cups fat-free milk
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged red or light red kidney beans
  • 1/2 cup frozen tiny peas
  • 1/2 cup shredded parmesan cheese, or reduced-fat Italian-blend cheese
  • 8 ounces fettuccine, cooked, warm
Preparation
  1. In a large saucepan sauté chicken in 1 tablespoon butter until browned and no longer pink in the center, 5 to 8 minutes; remove chicken and reserve.
  2. Add green onions and garlic and sauté in remaining 2 tablespoons butter until tender, 3 to 4 minutes; stir in flour and basil and cook 1 to 2 minutes longer.
  3. Stir in milk and heat to boiling; boil, stirring, until thickened, about 1 minute.
  4. Stir in reserved chicken, beans and peas; cook over medium heat 5 minutes. Add cheese, stirring until melted. Spoon over fettuccine and toss.
Posted in: Beans & Pasta, Recipes