This one came from the Kraft Food & Family magazine.
Fettuccine Alfredo with Chicken
1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips/chunks
1 1/4 cups fat-free reduced-sodium chicken broth
4 t. flour
4 oz. Cream Cheese, cubed (can use reg. or less fat)
3 T Parmesan Cheese
1/4 t. garlic powder
1/4 t. pepper
Cook pasta as directed on package.
Meanwhile, cook chicken in skillet or put in crock pot in the morning with about 4 cups water and let cook on low for 6 hours or hight for 3.
In skillet, mix broth, flour, cream cheese, 2 T. parmesan, garlic powder and pepper. Cook for 2 minutes, stirring constantly until mixture boils and thickens. Stir in chicken.
Drain pasta, place in a large bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle wit remaining parmesal cheese.
Our Review: This was good but kind of bland tasting. I think I will investigate seasoning that could be added for next time.