Chicken Alfredo Pasta
Try this recipe for a toned down, but still delicious and creamy, chicken Alfredo.
- 1 tbsp Olive Oil
- 2 Chicken Breasts Cubed
- 1 1/12 tspn Salt
- 3/4 tspn Ground Black Pepper
- 3 Garlic Cloves Minced
- 2 tbsp Flour
- 1 cup Chicken Broth
- 1 cup Skim Milk
- 2 cups Spinach
- 2 cups Whole Grain Penne Cooked
- 1/4 cup Parmesan Grated
In a skillet, add 1 tbsp of olive oil on medium high heat. Add chicken, 1 tspn salt and 1/2 tspn black pepper and cook until done. Remove from skillet leaving the grease still intact.
Add 3 minced garlic cloves into the skillet and cook until tender. Then add the flour and chicken broth. Stir until thick and creamy.
Pour in 1 cup skim milk, 1/2 tspn salt, 1/4 tsp black pepper and stir. Cook until simmering.
Add in the spinach and cook until tender. Then add the cooked penne, chicken, and Parmesan. Stir until cheese is melted and remove from heat.