Chicken Alfredo
Serves 6 - 8 (Serving Size 1 ½ Cups)
8 oz Barilla Plus Pasta (I used the Penne & Rigatoni mixed together)
¼ cup Fat Free Chicken Broth
1 med onion, thinly sliced
3 cloves garlic minced
½ yellow bell pepper thinly sliced
½ sweet red pepper thinly sliced
1 broccoli crown separated
1 tbs Italian Seasoning
½ tsp white pepper
½ tsp salt
3 boneless chicken breast filets cut into bite sized pieces (I used the Purdue Italian Seasoned Perfect Portions)
Non-Stick Spray
2 tbs Land o Lake Light Butter
¼ cup whole wheat flour
1 cup Fat Free Half & Half
Salt to taste
½ to 1 cup of chicken broth
¼ fresh grated parmesan cheese
Prepare pasta according to package directions.
In a large non-stick skillet sauté the onion, garlic, peppers, broccoli, in ¼ cup Fat Free Chicken broth, Italian seasoning, white pepper and salt until tender, but crunchy. Remove from pan and set aside.
Using the same non-stick skillet, spray with a non-stick spray and sauté chicken until done. Remove form pan.
Melt 2tbs of light butter and add flour, to make a roux. Using a whisk stir in 1 cup of Fat Free Half & Half, stirring constantly until smooth and creamy, add chicken broth until desired thickness is reached stir in the grated parmesan cheese until all the cheese is melted.
Toss pasta, veggies, chicken and sauce all together and serve immediately.
Calories 300 per serving, Total Fat 6g Saturated Fat 2g