Spicy Chicken Alfredo – 10sp

My sister has been asking me to make my own version of this classic Italian dish for a while now and so this week I finally got around to it. Haven eaten it many times when out myself I knew how it should taste and I wanted my version to be as close to it as possible. The end result was exactly as I wanted, creamy with a good spicy kick. Give it a whirl – you will never feel like you are missing out on eating out again!

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Spicy Chicken Alfredo 

Serves 2 = 10sp (previously 12pp) each

Ingredients

2 x 165g chicken breasts, raw and cut into bite sized strips

1 onion, finely diced

3 garlic cloves, peeled and finely chopped

½ box of button mushrooms

1 tsp chilli powder (less if you don’t like it too spicy)

½ tsp paprika

125ml white wine

½ chicken stock cube (undiluted)

½ box of passata (200ml)

½ tbsp. red wine vinegar (or balsamic vinegar)

Pinch of sugar

3 tbsp single cream

1 courgette, peeled into strips using a julienne peeler (optional)

100g of pasta of your choice, I used tagliatelle, dried

Method

Take a large frying pan, spray with 1kal and fry the seasoned chicken on a high heat until cooked through (6-7 minutes). Remove the chicken from pan and pop to one side. In the same pan, spray again with 1kal and then fry the onions for 3-4 minutes until they start to soften (add a little water if needed). Then add the garlic and mushrooms and fry for another few minutes. Add the chicken back to the pan.

Add the chilli powder and paprika, combine well and then add the wine with the stock cube. Simmer until reduced by half and then add the passata, vinegar and sugar and stir to combine well. Turn the heat down to a simmer and pop the pasta on to cook.

Two minutes before the pasta is cooked add the cream and courgette to the sauce, stir through and then remove the sauce from the heat. Drain the pasta and add the sauce, stirring well to make sure the pasta is coated in plenty of the lovely sauce.

Serve in a nice big pasta bowl and top with a little parmesan if you fancy.

Enjoy!

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27 thoughts on “Spicy Chicken Alfredo – 10sp

  1. Louise Carr says:

    Just made this dish and it was absolutely lovelyyyy, thank you Laura. You’re not only teaching me how to make weight watcher friendly dishes but you’re teaching me how to cook! (I’m embarrassingly bad).

  2. Sarah says:

    Definitely my favourite recipe of yours that I have made so far! I’m new to cooking from scratch & not the best at it but you have helped me massively on the beginning of my Weight Watchers journey! I have lost just over a stone in my 1st 4 weeks. Trying new meals has kept me interested! Thanks so much X

  3. Mandy says:

    This was lovley I made a coupl of tweeks cause I never had all ingredients in used squirts cream and slim pasta. It was really very tasty nicest pasta iv made myself. Thank Laura I’ll be trying more of your recipes

  4. Julie says:

    Just found your site thanks to the WW magazine cover! 🙂 Made this last night and Wow! Absolutely gorgeous, so full of flavour – it will definitely be a regular on our menu from now on! Thanks for sharing and looking forward to trying lots more of your recipes. Thai Dry Fry tonight I think 🙂

  5. Darren Clark says:

    Fantastic….I made an error on the weighing of the pasta between 3 of us, maths wasnt my best subject I added peppers and roasted some plum tomatoes to go on top, this is the 2nd recipe I have made 1st was chicken Pathia equally asgood I spend most of my spare time looking at this site

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