This Green Chicken Alfredo is a healthier take on regular fettuccine Alfredo. The spinach and basil in the creamy sauce make it taste great and are also full of good things for you.
Ingredients: 2 chicken breasts, diced. 200g fettuccine pasta. 1 cup spinach leaves. 1/2 cup fresh basil leaves. 3 cloves garlic, minced. 1 cup low-fat milk. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: Cook fettuccine pasta according to package instructions. Drain and set aside. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add diced chicken breasts to the skillet. Cook until no longer pink and slightly browned. In a blender, combine spinach leaves, basil leaves, low-fat milk, and grated Parmesan cheese. Blend until smooth. Pour the green sauce over the cooked chicken in the skillet. Stir well and let it simmer for 5 minutes. Season with salt and pepper to taste. Add the cooked fettuccine pasta to the skillet. Toss everything together until the pasta is well coated with the sauce. Serve hot, garnished with extra grated Parmesan cheese if desired.
Prep Time: 15 minutes
Cook Time: 20 minutes
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