Chicken Fettuccine Alfredo

Tonight we had Chicken Fettuccine Alfredo. The eat clean kind. No fattening cream sauce here. I will say it wasn’t quite restaurant quality, but it was pretty darn good. We both liked it and I will be making it again (after I go through my rounds of making all the other eat-clean meals we want to try first).

CHICKEN FETTUCCINE ALFREDO

Serves 4

2 red peppers, cut in half, seeds and ribs removed
1 cup reduced-fat cottage cheese
2 TBSP canned chicken broth
1/2 cup Parmesan cheese, grated
1 clove garlic, minced
Salt and pepper
10oz. package frozen broccoli, chopped
12oz. package whole-wheat fettuccine
2 cooked boneless chicken breasts, sliced into strips

Preheat oven to 450 degrees F. Roast red peppers cut side down for 20 minutes, until skin is blackened and peeling away. Remove from oven and let cool. When they can be handled, peel off skin and cut pepper into long strips. Set aside.

In a blender or food processor, puree cottage cheese and chicken broth until no curds remain, approximately 2 minutes. Stir in Parmesan cheese and minced garlic. Season with salt and pepper, if needed. Set aside.

Cook broccoli in microwave according to package directions.

Cook fettuccine according to package directions. Save 1/2 cup of pasta water before draining. Drain and return pasta to bowl. Stir in cheese sauce, peppers, and broccoli. Thin out sauce with reserved pasta water if needed. Place chicken strips on top of pasta and serve.