Lunch: Lighter Chicken Fettuccine Alfredo

Recipe by Chef John See a lighter but still delicious version of chicken fettuccine Alfredo.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Lighter Chicken Fettuccine Alfredo

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 large boneless skinless chicken breasts
2 cups low-sodium chicken broth
4 cloves garlic, minced
ground black pepper to taste
2 cups heavy cream
2 egg yolks
salt to taste
1 pound fettuccine
1 sprig chopped fresh parsley
2 cups freshly grated Parmigiano-Reggiano cheese, divided

Instructions

Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
Return the chicken broth to medium heat and cook until reduced to 1 cup.
Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

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