CHICKEN AND FETTUCCINE ALFREDO

An old favorite, updated the low-fat way.

6 servings

6 small boneless, skinless chicken breast halves (3 ounces each)

2 cloves garlic, minced

Paprika

Alfredo Sauce (recipe follows)

12 ounces fettuccine, cooked, warm

1. Rub chicken with garlic; sprinkle generously with paprika. Place chicken in baking pan and bake, uncovered, at 350 degrees until juices run clear, about 20 minutes. Spoon Alfredo Sauce over fettuccine and toss; top with chicken breasts.

Alfredo Sauce

Makes about 2 cups

3 tablespoons margarine or butter

¼ cup all-purpose flour

2½ cups fat-free milk

¼ cup (1 ounce) grated Parmesan cheese

⅛ teaspoon ground nutmeg

½ teaspoon salt

¼ teaspoon pepper

1. Melt margarine in medium saucepan; stir in flour and cook over medium heat 1 minute, stirring. Whisk in milk; heat to boiling, whisking until thickened, about 1 minute. Reduce heat to low and stir in remaining ingredients; cook 1 to 2 minutes.

Per Serving:

Calories: 380

% of calories from fat: 26

Fat (gm): 11

Saturated fat (gm): 2.6

Cholesterol (mg): 48.4

Sodium (mg): 506

Protein (gm): 29.2

Carbohydrate (gm): 41.4

Exchanges:

Milk: 0.5

Vegetable: 0.0

Fruit: 0.0

Bread: 2.5

Meat: 2.0

Fat: 1.0