Low-Fat Chicken Fettuccine Alfredo

Low-Fat Chicken Fettuccine Alfredo


Ingredients:  
 
16 ounces Dakota Growers Fettuccine
1/2 tablespoon olive oil
3 chicken breasts, cubed
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces fresh mushrooms, sliced
2 large egg whites
1 container (15 ounces) non-fat ricotta
1 container (4-ounces) non-fat yogurt
1/4 cup freshly grated Parmesan
1 teaspoon salt
1/4 teaspoon black pepper
2 cups asparagus, cut into 1-inch pieces
 
  Directions Prepare fettuccine according to package directions. During last 2 minutes of cooking pasta, add asparagus to blanch. In a medium saute pan, heat 1/2 tablespoon olive oil over medium heat. Brown chicken cubes thoroughly. In a large saute pan, heat olive oil over medium heat. Saute garlic and mushrooms for 5 minutes. Reduce heat and add chicken cubes. In a medium bowl, mix together egg whites, ricotta cheese, yogurt, Parmasan cheese and salt and pepper. Mix until well blended. Slowly add to the chicken and mushroom mixture and blend in. Increase heat to medium high and cook for 5 minutes. Drain pasta thoroughly. Add to alfredo mixture and toss gently until well combined. Servings 6