#4 Weight Watchers Chicken Fettuccini Alfredo

This is one of my favorite meals!!! I decided to post this one today because I am making this tonight. It is a slightly healthier version ;)

Ingredients

6 clove(s) (medium) garlic clove(s), peeled and smashed with a knife

1 pound(s) uncooked boneless, skinless chicken breast, washed, patted dry (four 4 oz pieces)

1 tsp table salt

1 tsp black pepper, freshly ground

1 spray(s) cooking spray

1/2 cup(s) canned chicken broth

1/4 cup(s) heavy whipping cream

1/4 cup(s) whole milk plain yogurt, Greek-variety

1/8 tsp table salt, for cooking pasta

8 oz uncooked whole-wheat pasta, fettuccini

1/2 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested

1/4 cup(s) parsley, fresh, flat-leaf, finely chopped, divided

Instructions

• Heat a large, heavy skillet over medium heat.
  
  
• Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.
  
  
• Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.
  
  
• Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.
  
  
• While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
  
  
• Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well-combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.Picture retrieved from: http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=140861