Ingredients
8 ounces whole-wheat fettuccine
2 (6-ounce) boneless, skinless chicken breasts, cut in half lengthwise
1 ½ teaspoons Italian seasoning
¼ teaspoon ground pepper
2 tablespoons canola oil
2 tablespoons unsalted butter
3 medium cloves garlic, finely chopped
1 cup unsalted chicken broth
¾ cup half-and-half
2 ounces cream cheese, softened
2 ½ cups finely grated Parmesan cheese
⅛ teaspoon salt
Directions
Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions. Drain the pasta and return it to the pot.
Meanwhile, sprinkle chicken with Italian seasoning and pepper. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken; cook, flipping once, until golden brown in spots and an instant-read thermometer inserted into the thickest portion registers 165°F, 4 to 6 minutes per side. Transfer to a clean cutting board and loosely cover with foil. Wipe the skillet clean.
Return the skillet to medium heat. Add butter; cook until melted. Add garlic; cook, stirring often, until fragrant, about 30 seconds. Add broth, half-and-half and cream cheese. Bring to a simmer, stirring occasionally, until the cream cheese is melted, about 2 minutes. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat; let cool for 3 minutes. Gradually whisk in Parmesan until melted and smooth, about 2 minutes. Pour the sauce over the pasta; toss to coat well.
Slice the chicken against the grain. Divide the pasta among 4 bowls; top with the chicken and sprinkle with salt. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at dietaefectiva.net To learn more about our program CG
