This family is a HUGE fan of pasta. Doesn’t matter what kind of sauce, toppings, whatever. Put it in front of us, we’ll eat it! I’m starting to realize that the delicious alfredo sauce I’m used to eating is just not that great for me! I found this recipe on Tastes Better From Scratch and modified it with the ingredients I had on hand. Oh my goodness, people! This says Skinny Alfredo, but you wouldn’t even know it because it tastes AMAZING.
What you need:
Fat free milk
Chicken broth (Or water with bouillon cubes like I had)
Bite sized pasta of your choice (I used elbows)
1 pound boneless, skinless chicken breasts, cubed
First, heat the oil in a large pot and add the chicken, cooking for just 1-2 minutes until the chicken is slightly cooked (It will cook more later).
Next, add the other ingredients except cheese and bring to a low boil. Once it reaches the boil, cover and turn down the stove to let it simmer for 15-20 minutes. Mine was actually closer to 10 minutes, so just watch it carefully! You’ll know it’s done when the sauce thickens and the pasta is soft.
Once the pasta is done, take the pot off the heat and add the parmesan cheese, stirring until fully mixed.
Serve with a salad and homemade bread, and enjoy!
- 6 ounces uncooked pasta of your choice
- 2 tablespoons oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1/2 teaspoon garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1 3/4 cup chicken broth (or water with 2 bouillon cubes)
- 1 3/4 cup skim/nonfat milk
- 2 tablespoons flour
- 1 cup parmesan cheese
- Salt and pepper to taste
- Heat oil in a large pot, then add chicken, cooking only 1-2 minutes.
- Add all ingredients except cheese and bring to a low boil.
- Let the pot simmer for 15-20 minutes until the sauce is thickened and pasta is soft.
- Take pot off heat and add the cheese, stirring until fully mixed.