Low-Fat Fettuccine Alfredo

Adapted from a recipe by Juan Carlos Cruz

foodnetwork.com

Salt

1 tbsp minced garlic

pepper

8 oz fettuccine

1 cup chicken stock

1 cup non-fat half and half

1/2 cup grated Parmesan

1/4 cup chopped parsley

1/2 lb chicken tenders, cubed

Drizzles of canola oil

Cook the pasta until al dente.

Season chicken cubes with salt/pepper to taste.  Saute in a frying pan in canola oil.  Remove chicken from pan, drizzle with more oil and cook the garlic.  Add chicken stock & the chicekn and bring to a boil, until it reduces by half.  Add the half and half, and simmer until the sauce thickens.  Add the Parmesan cheese and salt/pepper to taste.  Add noodles to pan and toss to coat.  Garnish with parsley.

I made this for DH Tuesday night.  I doubled everything, and felt that it just wasn't enough sauce for all the pasta.  (DH agreed.)  But it was ok and I didn't feel guilty eating a whole bowl of it.  I will probably try it again.