Ww Dijon Chicken Fettuccine
Transform your weeknight dinner routine with this light and flavorful WW Dijon Chicken Fettuccine! Made with wholesome whole wheat fettuccine, tender slices of perfectly seasoned chicken, and a creamy yet guilt-free sauce infused with Dijon mustard and non-fat Greek yogurt, this dish delivers on both taste and nutrition. A touch of Parmesan cheese and freshly chopped parsley elevate the meal, while reserved pasta water ensures the perfect creamy consistency. Ready in just 45 minutes and packed with protein, it's a satisfying, healthy twist on a classic pasta dish that the whole family will love. Perfect for those seeking a balanced, Weight Watchers-friendly recipe that's both cozy and indulgent!
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Recipe Information
Ingredients
- 8 ounces Whole wheat fettuccine
- 2 pieces Chicken breasts, boneless and skinless
- 2 teaspoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 piece Small onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 cup Low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 0.5 cup Plain non-fat Greek yogurt
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat fettuccine according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
While the pasta is cooking, heat 2 teaspoons of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the skillet and cook for 4-5 minutes per side or until cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
In the same skillet, reduce the heat to medium and add the chopped onion. Cook for 3-4 minutes until softened, stirring occasionally.
Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth and stir to deglaze the skillet, scraping up any browned bits from the bottom. Simmer for 2 minutes.
Stir in the Dijon mustard and Greek yogurt, mixing well until the sauce is smooth and creamy. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
Season the sauce with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
Add the cooked fettuccine and sliced chicken to the skillet, tossing to coat everything evenly in the sauce.
Sprinkle the grated Parmesan cheese over the pasta and toss gently to combine.
Serve the fettuccine warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3786 mg | 165% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 13.9 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1860 mg | 40% | |
*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.
