Mediterranean Diet Chicken Fettuccine Alfredo
Indulge in a lighter twist on a classic favorite with this Mediterranean Diet Chicken Fettuccine Alfredo. This recipe combines the creamy richness of traditional Alfredo with the wholesome flavors of a Mediterranean-inspired dish, featuring tender slices of golden-seared chicken, whole wheat fettuccine, and a vibrant mix of baby spinach and sundried tomatoes. The creamy sauce is made guilt-free with Greek yogurt, Parmesan cheese, and a splash of lemon juice for a zesty, tangy finish. Enhanced with aromatic garlic and fresh basil, each bite is bursting with flavor while adhering to heart-healthy principles. Quick to prepare and perfect for a comforting weeknight dinner, this dish proves that you can enjoy a healthier take on indulgent comfort food without compromising taste. Keywords: Mediterranean Diet, Chicken Alfredo, Healthy Fettuccine Recipe, Greek Yogurt Alfredo Sauce, Whole Wheat Pasta.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta (preferably whole wheat)
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 cups baby spinach
- 1 cup sundried tomatoes, chopped
- 1 cup plain Greek yogurt
- 1 cup Parmesan cheese, grated
- 2 tablespoons lemon juice
- 1 tablespoon fresh basil, chopped
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 0.5 cup chicken broth
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
While the pasta is cooking, season the chicken breasts with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side or until golden and cooked through. Remove from the skillet and let them rest for a few minutes before slicing into thin strips.
In the same skillet, add the remaining tablespoon of olive oil and garlic. Sauté for about 1 minute until fragrant.
Add the baby spinach and sundried tomatoes to the skillet, cooking until the spinach has wilted, about 2-3 minutes.
In a mixing bowl, combine Greek yogurt, Parmesan cheese, lemon juice, and chicken broth. Whisk until smooth and creamy.
Lower the heat to medium, add the yogurt sauce to the skillet with vegetables, stirring to combine. Heat gently, making sure not to let the sauce boil, which might cause the yogurt to curdle.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. Add a bit of the reserved pasta water if the sauce is too thick.
Fold in the sliced chicken and fresh basil, stirring until heated through. Adjust seasoning with additional salt and pepper if needed.
Serve the Mediterranean Diet Chicken Fettuccine Alfredo hot, garnished with extra Parmesan cheese and basil, if desired.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 4864 mg | 211% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 73.1 g | ||
| Protein | 204.6 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1499 mg | 115% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4527 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
