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Chicken Fettuccini Alfredo

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Chicken Fettuccini Alfredo
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Nutrition Facts
Chicken Fettuccini Alfredo
Amount Per Serving
Calories 402 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Trans Fat 0.03g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 96mg 32%
Sodium 836mg 35%
Potassium 579mg 17%
Total Carbohydrates 40g 13%
Dietary Fiber 9g 36%
Sugars 2g
Protein 53g 106%
Vitamin A 3%
Vitamin C 3%
Calcium 32%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Cuisine Italian
Cook Time 25 minutes
Servings
servings
Votes: 0
Rating: 0
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Nutrition Facts
Chicken Fettuccini Alfredo
Amount Per Serving
Calories 402 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Trans Fat 0.03g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 96mg 32%
Sodium 836mg 35%
Potassium 579mg 17%
Total Carbohydrates 40g 13%
Dietary Fiber 9g 36%
Sugars 2g
Protein 53g 106%
Vitamin A 3%
Vitamin C 3%
Calcium 32%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Cook pasta al dente according to package directions, in lightly-salted water.
  2. Spray skillet with 0-Calorie Cooking Spray, add diced chicken. Cook 4-6 minutes, stirring occasionally, until no longer pink in the center. Once cooked, remove from heat but keep warm.
  3. Heat MCT Oil in a large saute or sauce pan. Add garlic and stir until well combined, then sprinkle in the flour. Saute for an additional minute to cook the flour, stirring occasionally. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta is cooked.
  4. Drain pasta, then immediately add pasta to the saute pan with Alfredo sauce. Toss to combine, slowly adding in the cooked chicken, stirring until the chicken and noodles have been coated evenly with the Alfredo sauce. Serve topped with chopped fresh parsley if desired.
  5. May choose to pair with your favorite FC Veggie, such as a cup of steamed broccoli or a light side salad with your favorite Achieve Approved Dressing. Enjoy with your favorite Freebie Beverage!
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Chicken and Noodles Salad

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Chicken and Fiber Gourmet Noodles Salad
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Nutrition Facts
Chicken and Fiber Gourmet Noodles Salad
Amount Per Serving
Calories 364 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 3g
Cholesterol 59mg 20%
Sodium 1217mg 51%
Potassium 614mg 18%
Total Carbohydrates 53g 18%
Dietary Fiber 18g 72%
Sugars 8g
Protein 38g 76%
Vitamin A 32%
Vitamin C 189%
Calcium 29%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Votes: 0
Rating: 0
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Nutrition Facts
Chicken and Fiber Gourmet Noodles Salad
Amount Per Serving
Calories 364 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 3g
Cholesterol 59mg 20%
Sodium 1217mg 51%
Potassium 614mg 18%
Total Carbohydrates 53g 18%
Dietary Fiber 18g 72%
Sugars 8g
Protein 38g 76%
Vitamin A 32%
Vitamin C 189%
Calcium 29%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Cook chicken and cut up into bite sized pieces
  2. Cook Fiber Gourmet Noodles as instructed on the package.
  3. Chop up the rest of the vegetables and combine all ingredients.
  4. Chill before serving.
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Butternut Squash Layered Fettucini

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Butternut Squash Layered Fettucini
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There is no Nutrition Label for this recipe yet.
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Votes: 0
Rating: 0
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There is no Nutrition Label for this recipe yet.
Instructions
  1. Preheat oven to 400F. Lightly spray a 13- x 9-inch baking dish with cooking spray.
  2. Combine squash, 1 cup ricotta cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl.
  3. Combine spinach, remaining 1 cup ricotta, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan cheese in another medium bowl.
  4. Spread 1 1/2 cups squash mixture in bottom of baking dish. Arrange 1/3 of noodles over sauce . Top with 1 cup spinach mixture.
  5. Repeat 2 more times with 1 1/4 cups squash mixture, and 1 cup spinach mixture. Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheeses.
  6. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes or until lasagna is bubbly and cheese browns.
  7. Let cool 5 minutes.
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