Chicken Fettuccine Alfredo

For the third night in a row, I used my new favorite discovery (House Foods Tofu Shirataki noodles) to create a "pasta" dish. Last night's was chicken fettuccine alfredo. I got the recipe from the Hungry Girl website.

Ingredients:
1 package House Foods Tofu Shirataki noodles, Fettuccine Shape
1 wedge The Laughing Cow cheese, Light Original Swiss
2 tsp. fat-free sour cream (I used reduced fat instead of ff)
2 tsp. reduced fat grated parmesan cheese (unfortunately, I didn't have reduced fat on hand)
5 oz. skinless chicken breast; grilled with nonstick spray only (I used a little olive oil)
**I added steamed broccoli
Optional: salt, pepper, and paprika


Directions:
-Drain and rinse noodles well.
-Dry noodles thoroughly (use paper towels to soak up as much moisture as possible) and use a knife to slice them up a bit.
-Next, top noodles with both cheeses and fat-free sour cream, then microwave for one minute. -Stir and microwave for one additional minute.
-Slice up chicken breast and add to pasta.
-Season to taste with salt, pepper, and paprika.

Chicken Enchiladas with Salsa Verde

1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7 oz) bottle salsa Verde
2 cups shredded cooked chicken breast
1/3 cup (3 oz) 1/3 less-fat cream cheese, softened
1 cup fat free, less sodium chicken broth
8 (6 inch tortillas)
Cooking spray
1/4 cup (1 oz) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs

Preheat over to 425 degrees

Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.

Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11X7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth and chicken mixture.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425 degrees for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs.

I also added a dollop of sour cream to the top of each enchilada. The recipe didn't call for this since it was a "light" recipe; so I figured by adding the sour cream I was bringing it back up to a "regular" recipe.

I also added a little extra cheddar cheese :)