Skinny Chicken Linguine Alfredo

 

Ingredients

• 8

  oz whole grain uncooked linguine
• 2

  teaspoons butter
• 2

  tablespoons finely chopped shallot
• 1

  clove garlic, finely chopped
• 1

  pint (2 cups) fat-free half-and-half
• 3

  tablespoons all-purpose flour
• 1/2

  cup reduced-fat sour cream
• 1/4

  cup shredded fresh Parmesan cheese
• 1/2

  teaspoon salt
• 1/8

  teaspoon white pepper
• 1

  lb chicken breast strips for stir-fry
• 1

  jar (7 oz) roasted red bell peppers, drained, thinly sliced
• 1/3

  cup shredded fresh Parmesan cheese
• 2

  tablespoons chopped fresh parsley
• 
  

• Steps

1 In 4-quart Dutch oven, cook linguine as directed on package. Drain; rinse with hot water. Return to Dutch oven to keep warm.

2 Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add shallot and garlic; cook and stir 1 minute. In medium bowl, beat half-and-half and flour with wire whisk; add to saucepan. Heat to boiling, stirring frequently. Beat in sour cream with wire whisk. Reduce heat to low; cook 1 to 2 minutes or until heated. Remove from heat; stir in 1/4 cup cheese, the salt and pepper.

3 Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook about 5 minutes, stirring frequently, until no longer pink in center.

• • 
    

4 Add chicken, bell peppers and sauce to linguine; stir to mix. Cook over low heat until thoroughly heated. Garnish each serving with cheese and parsley.