Ever have one of those nights when you get home from a busy day of errands or schedule and need supper NOW? That happened to me last week and it turned into a happy situation because I learned that I could make up this Chicken Alfredo from Cooking Light in a hurry! (I altered the recipe from the CL recipe by not roasting the garlic and it was still fantastic!)
Chicken cutlets are the answer to a fast supper. You don’t have to BUY cutlets, you can slice them yourself. Cutlets are simply a thin slice of breast meat. To cut you own, get a sharp knife and simply place your hand on the top of the breast piece and slice 1/4″ pieces. They will cook up in about 6 minutes!
Now let’s take those cutlets and make this lightened up version of Chicken Alfredo! It’s reduced in fat, but it’s still a really good sauce with noodles that gets poured over that chicken that has been cooked and has a nice browned outside. Yum!
Lightened-Up Chicken Alfredo
Ingredients
- 8 ounces uncooked whole-grain spaghetti
- 4 (4-ounce) skinless, boneless chicken breast cutlets
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup 1% low-fat milk
- 1/2 cup unsalted chicken stock (such as Swanson)
- 2 cloves garlic, chopped
- 1/2 cup frozen peas, thawed
- 1/4 teaspoon ground nutmeg
- Dash of ground red pepper
- 2 ounces grated Parmesan cheese (about 1/2 cup)
- 1/4 cup chopped fresh flat-leaf parsley
Sprinkle chicken evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan. Reduce heat to medium-low. Add butter to pan; swirl until butter melts. Add flour; cook 15 seconds, stirring constantly. Stir in garlic, milk, and chicken stock; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in peas; cook 1 minute. Remove pan from heat; stir in nutmeg, dash of ground red pepper, and Parmesan cheese. Add pasta; toss to coat. Sprinkle with parsley. Serve with chicken.
I hope you’ll put this on your “Busy Day Menu” soon! It tastes like something that took a long time to cook, but you can smile, knowing that it was whipped up in under thirty minutes!!
Do you use chicken cutlets for meals?
With love from my country kitchen,
RefreshHer 
I have never used chicken cutlets! But I will be trying them with this recipe. Thanks for sharing.
LikeLike