YOUR SOLIN GENERATED RECIPE
Chicken with Lighter Creamy Alfredo Pasta
Savor this delightful dish featuring juicy chicken breast paired with whole wheat pasta enveloped in a lighter creamy Alfredo sauce. The sauce is gently thickened with a touch of flour and low-fat milk, then accented by a sprinkle of parmesan and fragrant garlic, creating a comforting yet balanced meal that’s as nourishing as it is delicious.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Penne Pasta
1/4 cup 2% Milk
1 tablespoon All-Purpose Flour
2 tablespoons Grated Parmesan Cheese
1 teaspoon Olive Oil
1 Garlic Clove
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
Add the chicken breast to the skillet and cook until golden and no longer pink in the center, about 5-6 minutes per side. Remove the chicken and slice it into strips.
In the same skillet, sprinkle the flour over the remaining oil and garlic, stirring for about 1 minute to form a roux.
Slowly whisk in the 2% milk, stirring continuously until the sauce thickens, about 2-3 minutes.
Mix in the grated Parmesan and adjust the seasoning with salt and pepper. If the sauce is too thick, add a splash more milk to reach desired consistency.
Combine the cooked whole wheat penne with the sauce in the skillet, tossing until well coated.
Plate the pasta and top with the sliced chicken. Serve warm and enjoy your lighter creamy Alfredo pasta.