Chicken Fettuccine Alfredo

Serves 2


  • 450g cooked chicken breasts, cut into strips
  • 175ml vegetable broth or reduced-sodium chicken broth
  • 4 large cloves garlic, peeled
  • 110g whole-wheat fettuccine
  • 1 small zucchini, cut into match sticks
  • 2 teaspoons corn starch, mixed with 1 tablespoon water
  • 2 tablespoons reduced fat sour cream
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon freshly ground pepper (to taste)
  • 175ml reduced fat grated parmesan cheese, divided
  • 1 tablespoon chopped fresh parsley


  1. Bring a large saucepan of water to a boil.
  2. Combine broth and garlic cloves in a small saucepan. Bring to a boil over high heat.
  3. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
  4. After the garlic has simmered for 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes.
  5. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.
  6. Meanwhile, transfer the garlic and broth to a blender.
  7. Process until the mixture is smooth, for about 1 minute. (Use caution when blending hot liquids.)
  8. Return the mixture to the pot and bring to a simmer over medium-high heat.
  9. Add corn starch mixture. Whisk until slightly thickened, for about 15 seconds.
  10. Remove from the heat and whisk in sour cream, nutmeg and pepper.
  11. Return the pot to very low heat to warm the sauce (do not boil).
  12. Drain the pasta and place in a large bowl.
  13. Add the sauce and 125g Parmesan and chicken. Toss to coat well.
  14. Sprinkle with parsley and serve immediately.
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