Chicken Alfredo

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

2 tbsp. extra-virgin olive oil

2 boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

2 c. low-sodium chicken broth

2 c. whole milk

2 cloves garlic, finely chopped

8 oz. fettuccine

1 c. finely grated Parmesan (about 2 oz.)

1/2 c. heavy cream

Chopped fresh parsley, for serving

Instructions

In a large skillet over medium-high heat, heat oil. Add chicken; season with salt and pepper. Cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice.

Stir in Parmesan and cream. Bring to a simmer and cook, stirring frequently, until sauce thickens and pasta is al dente, 2 to 3 minutes.

Nutrition

• Calories: 690
• Lipides Totaux: 30 g
• Lipides Saturés: 13 g
• Acides Gras Trans: 0 g
• Cholestérol: 155 mg
• Sodium: 1139 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 9 g
• Protéines: 50 g