Monday, November 14, 2016

Skinny Chicken Alfredo Pasta Bake




Mmmm....there is nothing I like more than a creamy cheesy alfredo pasta. Except when you have a metabolism like mine and consuming this rich pasta would immediately add a few inches to the waistline. The #1 reason why I never make it even thought it is an absolute favorite of the husbands. I decided why not experiment with a few ingredients and come up with a lower calorie alfredo pasta. I'm happy to say that my version was just as good as a traditional alfredo but with half the calories and fat! A win/win in my book!

Skinny Chicken Alfredo Pasta Bake
Serves 8
WW PP=8
Cal 346, Carbs 45.2, Fat 7.3, Fiber 6, Protein 23.3

Ingredients
16 oz. penne pasta (I used Ronzoni)
2 cups cooked chicken breast, diced
1 clove garlic, minced
1/2 cup grated parmesan cheese
1/4 tsp. pepper
1/4 tsp. salt
1 cup fat free or 2 percent milk (I used 2 percent)
2 tbsp. reduced fat cream cheese
1 tbsp. olive oil
1 cup shredded italian blend cheese (I like Kraft)

Pre-Heat oven to 375

Cook pasta just shy of al dente. Drain and set aside.

Heat olive oil in a large pan over medium-high heat. Add garlic and saute one minute, stirring occasionally. Add cream cheese and slowly whisk in milk. Bring mixture to a simmer and once thickened stir in the Parmesan cheese. Season with salt and pepper. Next, add in the chicken and cooked pasta.


Pour chicken and pasta mixture into a lightly greased baking dish. Top with shredded cheese and bake for 15-20 minutes or until cheese is melted and lightly browned. Top with chopped parsley if desired. Enjoy!

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