Ingredients
- 8 oz. gluten-free fettuccine pasta
- 1 - 1 1/2 lbs. chicken breast tenders
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon FODY Garlic-Infused Oil* (see note below)
- 1/2 cup water
- 1 teaspoon FODY Chicken Soup Base** (see note below)
- 2 tablespoons gluten-free all-purpose flour
- 1 cup lactose-free milk (can use skim, 1%, 2%, or whole)
- 3/4 cup shredded Parmesan cheese
- 1/4 cup fresh chopped parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Add fettuccine and cook according to package directions. Rinse and drain.
- While pasta is cooking, season the chicken tenders with the salt and pepper. Heat the olive oil over medium-high heat in a large non-stick skillet. Add the chicken tenders and cook until browned, about 3 to 4 minutes a side. Remove chicken from skillet and cover to keep warm.
- In a large saucepan, melt the butter and garlic-infused oil together over medium-low heat. Stir in the water and chicken soup base. In a small bowl or glass measuring cup, add the gluten-free flour into the milk, whisking until there are no lumps. Slowly add to the butter mixture while stirring. Continue to cook over medium-low heat and stir constantly until sauce is thick and bubbly. Add the Parmesan cheese and stir until melted and smooth.
- Add the drained and rinsed fettuccine to the alfredo sauce and toss to coat. Continue to cook until pasta is heated through.
- Divide the fettuccine alfredo evenly between four plates and serve with the chicken on top and sprinkled with the parsley.
source:http://deliciousasitlooks.com/2017/04/low-fodmap-chicken-fettuccine-alfredo.html#more
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