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Chicken Fettuccini Alfredo

12 PointsPlus Value

Serves: 4


 6 clove(s) (medium) garlic clove(s), peeled and smashed with a knife  
  1 pound(s) uncooked boneless skinless chicken breast(s), washed, patted dry (four 4 oz pieces)  
 1 tsp table salt  
 1 tsp black pepper, freshly ground  
 1 spray(s) cooking spray  
 1/2 cup(s) canned chicken broth  
 1/4 cup(s) heavy whipping cream  
 1/4 cup(s) whole milk plain yogurt, Greek-variety  
 1/8 tsp table salt, for cooking pasta  
  8 oz uncooked whole wheat pasta, fettuccini  
 1/2 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested  
 1/4 cup(s) fresh parsley, fresh, flat-leaf, finely chopped, divided  


Heat a large, heavy skillet over medium heat.

Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.

Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.

Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.

While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.

Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well-combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.


For a hint of spice, you can add 1/4 teaspoon of freshly grated nutmeg to the sauce. You can also use basil instead of parsley.