Healthified Chicken Linguine Alfredo

 

8

oz whole grain 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

lb chicken breast strips for stir-fry

1

jar (7 oz) 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 oven 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; cook about 5 minutes, stirring frequently, until no longer pink in center.
• 4 Add chicken, bell peppers and sauce to linguine; stir to mix. Cook over low heat until thoroughly heated. Garnish each serving with cheese and parsley.