Chicken Fettuccine Alfredo With Sun-Dried Tomatoes Recipe

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Person

Time

0:04 - 0:01

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963

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Submited by

Naveen Khalid from Karachi

Ingredients

1 1/4 pounds chicken, breast, boneless, skinless, cut into 1/2-inch pieces
3/4 teaspoon salt, Kosher, divided
1/2 teaspoon pepper, black ground, freshly ground, divided
10 ounce(s) mushrooms, cremini, (baby bella) 8-10 oz package, trimmed and sliced
14 ounce(s) pasta, 100% whole-wheat linguine, 12-14 oz package, or fettuccine
12 ounce(s) milk, fat-free evaporated
3 ounce(s) cream cheese, reduced-fat, (6 tablespoons), at room temperature
1/2 cup(s) cheese, grated Parmesan
1/2 cup(s) tomato(es), sun-dried, "ready-to-eat", sliced into thin ribbons (see notes)

Method

Bring a large pot of unsalted water to a boil.
While the pasta water is heating, prepare the chicken and mushrooms: Liberally coat a large skillet or sauté pan with oil spray, and preheat it over medium heat.
Season the chicken pieces with ¼ teaspoon salt and ¼ teaspoon black pepper.
Add them to the skillet and sauté until cooked through, 5 to 7 minutes. Transfer the chicken to large serving bowl (the bowl should be large enough to accommodate the finished dish).
Return the skillet to the stove and raise the heat to medium-high. Reapply oil spray, liberally coating the bottom of the skillet.
Add the mushrooms and sauté until they are golden brown, about 5 minutes. Transfer the mushrooms to the serving bowl with the chicken.
Drop the pasta into the boiling water and cook according to the package instructions.
While the pasta cooks, prepare the Alfredo sauce: In a 2-quart saucepan, combine the evaporated milk, cream cheese, remaining ½ teaspoon salt, and ¼ teaspoon black pepper.
Place the saucepan over medium-low heat and cook, stirring occasionally with a wire whisk to break up the cream cheese, until the cream cheese is completely melted and the mixture is barely simmering, 5 to 7 minutes.
Be careful not to overheat the mixture because the milk will curdle.
Stir in the Parmesan cheese and whisk for 1 minute. Remove the Alfredo sauce from the heat.
Drain the pasta, reserving approximately 1 cup of the cooking water.
Add the pasta, sliced sun-dried tomatoes, and Alfredo sauce to the chicken and mushrooms, and toss to coat all the ingredients evenly with the sauce. Season with salt and pepper to taste. Serve immediately. (The sauce will begin to thicken as it stands.
If you’d like to thin it out as it cools, add the reserved pasta water in ¼-cup increments until the desired consistency is achieved.)

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