Lightened Up Chicken Alfredo Pasta
This Lightened Up Alfredo Pasta still has that creamy sauce you expect from a traditional alfredo, but not as heavy. Finished with a squeeze of lemon and a sprinkle of parsley, this Alfredo is the cozy comfort food you are looking for.
Ingredients
- 2 lbs boneless skinless chicken breasts sliced into bite-sized strips
- 1 Tbsp olive oil
- 2 Tbsp butter
- 3 Tbsp flour
- 1 cup skim milk
- ¾ cup chicken stock
- ¾ cup shredded parmesan cheese
- 5 cloves garlic minced
- 16 oz papardelle pasta
- salt and pepper to taste
- lemon for serving
- parsley for serving
Instructions
- Cook noodles according to package directions.16 oz papardelle pasta
- Heat olive oil in a pan over medium heat and add the chicken.2 lbs boneless skinless chicken breasts, 1 Tbsp olive oil
- Season the chicken with salt and pepper and cook until no longer pink in the middle. When done cooking, remove the chicken from the pan and set aside.salt and pepper
- In the same pan, melt the butter over medium heat. Add the garlic and sauté until fragrant.5 cloves garlic, 2 Tbsp butter
- Add the flour to the melted butter and garlic and whisk to combine.3 Tbsp flour
- Slowly pour in the milk and chicken stock and continue to whisk.1 cup skim milk, ¾ cup chicken stock
- Once the sauce is smooth, add in the parmesan cheese and whisk to combine.¾ cup shredded parmesan cheese
- Season with salt and pepper.salt and pepper
- Toss the cooked noodles in the sauce.
- Top the alfredo with parsley and a squeeze of lemon. Enjoy!lemon, parsley
Nutrition
Calories: 2815kcalCarbohydrates: 409.9gProtein: 97.7gFat: 88.2gSaturated Fat: 33.2gCholesterol: 378mgSodium: 696mgPotassium: 1243mgFiber: 26.9gSugar: 10.8gCalcium: 748mgIron: 34mg
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