Salba Chicken & Fettuccini Alfredo (By Linda Barrett)
Description
This is an Omega-3 rich high protein
entree with the added benefit of being fiber and antioxidant-rich. It's sure to be a hit when you want to serve that "special" dinner that's also healthy. You can enjoy this dish even if you're a vegetarian. (Chicken substitute could be Morning Star Farms® Veggie Chicken Strips.)
Prepare your favorite Fettuccini Alfredo (or gluten-free pasta) to serve 6 with this recipe. Add 2 cups of "Salba gel" to the Alfredo Sauce before mixing with fettuccini noodles. For an added antioxidant and fiber boost add 5 tbsp or more chopped basil (Purple Opal basil is exceptional)
to the sauce. You may want to prepare the Fettuccini Alfredo in advance and bake at 350º for 30 minutes in a large casserole dish while preparing Chicken Picatta.
Ingredients
1 lb skinless, boneless chicken breast halves
2 Tbsp unbleached all purpose flour
2 Tbsp butter (softened)
salt and pepper to taste (white pepper is exceptionally good in this recipe)
4 Tbsp Coconut oil
Cooking Instructions
*To Prepare Salba Alfredo Sauce:*
* 1/2 cup dry white wine
*
1/3-cup fresh lemon juice
*
1/2 cup chicken broth or vegetable broth for veggie chicken
*
1/3 cup drained capers
*
1/3 cup chopped fresh Italian parsley
* 1 1/2 cups Salba gel
Mix 1 tbsp butter with 2 tbsp all-purpose flour until smooth. Mix wine, lemon juice and broth in a medium saucepan and turn to medium
heat.
Bring wine/lemon liquid to a simmer
and whisk in the butter/flour mixture. Simmer on a very low boil for about 2 minutes until it thickens.
Stir in capers, parsley and remaining 2 tbsp coconut oil. Add 1 1/2cups Salba gel and heat.
Place chicken or veggie chicken strips in a serving dish. Pour Salba sauce over the chicken. Decorate top with lemon and a sprig of Italian parsley. Serve over reduced-calorie fettuccini. Enjoy! Your guests will be convinced you are a gourmet cook - and they will be doubly impressed when they learn it's rich in fiber and Omega-3s and loaded with age-defying antioxidants.
*To Prepare Chicken:*
Place chicken in a strong freezer bag and place on a cutting board. Lightly pound chicken to ½ inch thickness. Sprinkle chicken with salt and pepper (white preferably). Dust the chicken in white whole wheat flour or gluten-free flour. Heat a frying pan to medium heat. Add 2 tbsp coconut oil to pan and place chicken breasts into pan. Sautee each side until golden brown, about 10 minutes on each side or to taste. Turn heat off and cover to keep warm.