Chicken Linguine Alfredo

Prep Time:  30 minutes       Start to Finish:  30 minutes

Ingredients:

8oz uncooked linguine
2 teaspoons butter or margarine
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 1/4-lb chicken breast strips for stir-fry (I substituted chicken breast strips with shrimp)
1 jar (7oz) roasted red bell peppers, drained, thinly sliced
1/3 cup shredded fresh Parmesan cheese
2 tablespoons chopped fresh parsley

1  In 4-quart Dutch oven, cook linguine as directed on package.  Drain;  rinse with hot water.  Return to Dutch over 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 (or shrimp);  cook about 5 minutes, stirring frequently, until no longer pink in center.

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


1 Serving:  Calories 410 (Calories from Fat 100);  Total Fat 12g (Saturated Fat 6g);  Cholesterol 75mg;  Sodium 710mg;  Total Carbohydrate 44g (Dietary Fiber 3g;  Sugars 8g);  Protein 33g


% Daily Value:  Vitamin A 40%;  Vitamin C 45%;  Calcium 25%;  Iron 15%