Skinny Chicken Alfredo

Skinny Chicken Alfredo

I love easy meals that don’t make me feel lazy. This is one of those. I can proudly say I served homemade Alfredo sauce without having to reveal how easy it really was.

It’s made from ingredients most people tend to have on-hand, which is always a plus. And the best part? It takes about twenty minutes. So if you’re like me you’ll come home from church and by the time you change out of that uncomfortable skirt, your food is already done. Bam! Easy lunch.

I got this recipe from Tastes Better From Scratch, and let me tell you…that blog title is quite accurate. This stuff was yummy! I only made a few slight changes and it was an A+ on the Matthew Meter.

As with many of my recipes, don’t forget to sprinkle a little Parmesan cheese on top. 🙂

  • 3 cups uncooked bowtie pasta, whole wheat or regular
  • 1 chicken breast, diced
  • 2 tbs olive oil
  • 1 3/4 cup skim milk (or 2% if you think skim milk is just water lying about being milk)
  • 1 3/4 cup chicken broth
  • 2 tbs flour
  • 2 cloves garlic, minced
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • salt and pepper
  • Parmesan cheese, grated (1 cup?)
  • Heat 2 tbs olive oil in a large skillet over medium heat–and chicken chunks and brown on all sides.
  • Add in minced garlic and saute for about a minute.
  • Stir in chicken broth, milk, flour, onion powder, oregano, basil, and S&P.
  • Add uncooked pasta to the large skillet with all other ingredients–bring to a boil.
  • Reduce heat and cover–simmer for 15 minutes or until pasta is tender.
  • Top with Parmesan cheese and enjoy!

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