Healthified Chicken Linguine Alfredo

Healthified Chicken Linguine Alfredo

Healthified Chicken Linguine Alfredo
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total prep
Alfredo is a classically high-fat and calorie dish. This lovely linguine, a great 30-minute rush hour dinner, has much less fat and calories than the traditional version.


  • 8 oz whole grain uncooked linguine
  • 1/8 teaspoon white pepper
  • 1 lb chicken breast strips for stir-fry
  • 1 jar (7 oz) roasted red bell peppers, drained, thinly sliced
  • 1/3 cup shredded fresh Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons butter or margarine
  • 2 tablespoons finely chopped shallot
  • 1 clove garlic, finely chopped
  • 1 pint (2 cups) fat-free half-and-half
  • 3 tablespoons all-purpose flour
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup shredded fresh Parmesan cheese
  • 1/2 teaspoon salt


  • In 4-quart Dutch oven, cook linguine as directed on package. Drain; rinse with hot water. Return to Dutch oven to keep warm.
  • Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add shallot and garlic; cook and stir 1 minute. In medium bowl, beat half-and-half and flour with wire whisk; add to saucepan. Heat to boiling, stirring frequently. Beat in sour cream with wire whisk. Reduce heat to low; cook 1 to 2 minutes or until heated. Remove from heat; stir in 1/4 cup cheese, the salt and pepper.
  • Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook about 5 minutes, stirring frequently, until no longer pink in center.
  • Add chicken, bell peppers and sauce to linguine; stir to mix. Cook over low heat until thoroughly heated. Garnish each serving with cheese and parsley.

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