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Healthier Chicken Alfredo Pasta

by Alix Traeger

Ingredients

for 4 servings

  • 1 tablespoon
    olive oil
  • 2 chicken breasts, cubed
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • 3 garlics, minced
  • 2 tablespoons
    flour
  • 1 cup
    chicken broth (200 mL)
  • 1 cup
    skim milk, or milk of choice (240 mL)
  • ½ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • 2 cups
    spinach (450 g)
  • 2 cups
    whole grain penne pasta, cooked (400 g)
  • ¼ cup
    parmesan cheese, optional (25 g)

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Preparation

  1. Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
  2. Remove the chicken from the pan and set aside.
  3. In the same pan, add the garlic and sauté for one minute over medium heat.
  4. Sprinkle the flour over the garlic and slowly add in the chicken stock.
  5. Quickly stir to avoid lumps.
  6. Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
  7. Once the sauce is thickened, add in the spinach and stir until wilted.
  8. Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
  9. Top with fresh parmesan.
  10. Enjoy!
 

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