January is always kind of a blah month. Christmas is over, it's back to school and work and the kids spend 90% of the month sick and sniffling. I usually CANNOT wait for the month to be over. Time is always a tough one too in January. Where I live this past week has hit us with several snow storms which increased my drive time and decreased my ability to get to the gym or out running as much as I'm used to.
January--we are NOT friends.
But to save time this month I added in some easy meals like this one pot chicken fettucine alfredo. It's nice for me because I easily made it allergy friendly for me. So in addition to the regular version, we made a gluten free and FODMAP friendly fettucine alfredo.
I'm ready to eat!
One Pot Chicken Fettucine Alfredo
- 3 tbsp oil
- 3 boneless skinless chicken breasts (cut into small bite sized pieces)
- 1 tsp parsley
- 2 tsp garlic, minced (for FODMAP version use 1-2 tsp Asafoetida powder or 2 tsp chopped garlic chives)
- 2 cups chicken broth
- 1 ½ cups heavy cream (for FODMAP version use 2 cups plain non dairy creamer--we use NutPods)
- 2 cups Penne pasta (uncooked) (for FODMAP/gluten free version use gluten free)
- ¼ teaspoon dried basil
- 2 cups freshly grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
Add the oil to a skillet. Heat pan to medium heat then add chicken. Add the chicken and cook for 3-5 minutes or until chicken begins to lightly brown. Add in the garlic and parsley and cook an additional minute.
Pour in the chicken broth, cream, pasta and basil; mix until combined. Bring the mixture to a boil then reduce the heat to a low simmer. Cook covered for an additional 15-20 minutes until the pasta is cooked to al dente.
Remove the mixture from the heat and stir in the cheeses. Serve immediately, top with a sprinkling of additional parsley or basil.