Chicken And Pasta Alfredo Weight Watchers Food

CHICKEN AND PASTA ALFREDO - WEIGHT WATCHERS

Steps:

• Cook the fusilli according to package directions, omitting the salt if desired.
• Meanwhile, sprinkle the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Spray a ridged grill pan with nonstick spray and set over medium-high heat. Add chicken and cook until cooked through, 5-6 minutes on each side. Transfer to a cutting board and let cool 5 minutes. Cut into 1/2 inch cubes and set aside.
• Combine the half and half, milk, flour, nutmeg, and the remaining 1/2 teaspoon of salt and 1/8 teaspoon of pepper in a small bowl; beat with a whisk until blended.
• Melt the butter in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring frequently, just until golden, about 1 minute. Whisk in the half and half mixture and cook, whisking constantly, until the mixture bubbles and thickens, 2-3 minutes. Stir in the fusilli, chicken, grated cheese, and parsley; cook, stirring gently, until heated through, about 1 minute longer. Serve at once with the shaved cheese (if using).
• Original Version:.
• 1 pound bow tie pasta.
• 1 c heavy cream.
• 1 c margarine.
• 1 c grated parmesan.

CHICKEN FETTUCCINI ALFREDO

Steps:

• 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.
• 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.
• Meanwhile, 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.

WEIGHT WATCHERS FAUX SEAFOOD ALFREDO

Steps:

• Spray pan with non-stick spray and saute onion and garlic.
• Add crab, shrimp and mushrooms.
• Heat thoroughly then add soup until hot and bubbly.
• Meanwhile boil fettucine noodles until al dente.
• Just before noodles are cooked, add sour cream to the sauce and stir constantly until heated through, but be careful not to boil.
• Add dill.

WW FETTUCCINE ALFREDO

Steps:

• Melt butter in a saucepan over medium heat. (this is where I would add the shrimp).
• Add garlic; saute' 1 minute.
• Stir in flour.
• Gradually add milk stirring with a whisk until blended. (I would add mushrooms here).
• Cook 8 minutes or until thick and bubbly, stirring constantly.
• Add cream cheese, cook 2 minutes, stirring constantly.
• Add 1 cup Parmesan cheese, stirring constantly until cheese melts.
• Pour over fettuccine; toss well to coat.
• Sprinkle with remaining 1/4 cup Parmesan cheese, parsley, and pepper.
• Serve immediately.

WEIGHT WATCHERS TORTELLINI WITH ALFREDO SAUCE - POINTS = 6

Steps:

• Saute' chicken in fry pan. Cook tortellini according to package.
• directions. Cook broccoli, being careful not to overcook. Combine tortellini, chicken and broccoli. Coat lightly with alfredo sauce.
• Makes 10 cups, 6 points a cup.