Light Chicken Fettuccine Alfredo

Can't resist creamy dishes? With our version, you'll never have to. Here's our healthy and energy-boosting take on your pasta favorite.

For the sour cream substitute

• 3/4 cup cottage cheese
• 1/4 cup nonfat milk
• 2 tablespoons white vinegar
• 2 boneless chicken breasts
• 1 tablespoon calamansi juice
• salt and pepper to taste
• 1 1/4 cups broccoli florets
• 2 red bell peppers, cut into strips
• 300 grams whole-wheat fettuccine
• 1 clove garlic, minced
• 1 tablespoon canola oil
• 2 tablespoons chicken broth
• 1/2 cup Parmesan cheese, grated

Procedure

1.  Make sour cream substitute: In a blender, combine cottage cheese and nonfat milk. Process until smooth. Add vinegar and set aside.
2.  Season chicken with calamansi juice, salt, and pepper. Grill or pan-fry. Slice into strips. Set aside.
3.  Blanch broccoli and red bell pepper.
4.  Cook fettuccine in the same water according to package directions. Set aside 1 cup of pasta water.
5.  Saute minced garlic in canola oil. Add sour cream substitute and chicken broth. Toss in cooked pasta. Add pasta water to thin out sauce, if needed.
6.  Add broccoli, pepper, and grated Parmesan cheese.
7.  Top with chicken strips and serve.