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Chicken Bacon Spinach Fettucine Alfredo

April 15, 2011

In honor of the Taste of Home Cooking School coming here next week, I decided to try one of their recipes from their magazine. I loved that they used a traditional fettucine recipe and cut the recipe down on fat and calories for readers. My kids love chicken fettucine alfredo. Our favorite family recipe is here. But I often get tired of the old recipes, and want to jazz it up a bit. So I found this one, and the kids loved it. They questioned the green stuff, but still ate it anyways.

Makeover Bacon Chicken Alfredo

Adapted from Taste of Home Healthy Cooking

Makes 8 1-cup servings

INGREDIENTS

I pkg (16oz) whole wheat fettucine noodles

8 turkey bacon or Smart Bacon strips, cooked and cut into small pieces

1 lb boneless, skinless chicken breasts, cooked and cut into cubes (For vegetarians, use extra firm tofu or seitan).

1/2 tsp salt, divided

1/4 tsp pepper

2 cloves of garlic, minced

1 tbsp butter

3 tbsp cornstarch

3 cups 1% or 2% milk

1 cup half and half cream

1 10 oz pkg frozen chopped spinach, thawed and squeezed dry

1 cup grated Parmigiano-Reggiano cheese, divided

1/2 tsp Italian seasoning

1. Cook fettucine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.

2. Sprinkle chicken with 1/4 tsp salt and pepper. Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm. (Seitan and tofu may require less cooking time).

3. Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil, cook and stir for 2 minutes or until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of the bacon; cook and stir until cheese is melted.

4. Drain the fettucine; add to the chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon.

Original Recipe: 722 calories, 38gm fat, 15gm saturated fat, 124mg cholesterol, 1,733mg sodium

Modified Recipe (w/chicken): 465 calories, 14gm fat, 7gm saturated fat, 72mg cholesterol, 584mg sodium

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