Tuesday, April 4, 2017

Skinny Roasted Garlic Chicken Alfredo




I'm finally getting around to posting this recipe to the blog. I made this easy and healthier Alfredo dish on Sunday and it was a hit with the family. You would never be able to tell it was on the healthier side. If you are looking for a lighter version of a classic, then be sure to give this recipe a try!

Skinny Roasted Garlic Chicken Alfredo
Serves 8
WW PP=8
Cal 315.8, Carbs 46.2, Fat 5.1, Fiber 6, Protein 20.2

Ingredients
16 oz. fettucine (I used Ronzoni)
1 head garlic
1 tsp olive oil
2 cups cooked chicken breast, diced
1/2 cup grated parmesan cheese
1/4 tsp. pepper
1/4 tsp. salt
1 cup 2 percent milk
2 tbsp. reduced fat cream cheese

Pre-Heat oven to 375

To roast the garlic remove most of the outer paper skins from the head of garlic, leaving it intact. Slice off the top portion of the head so that all of the cloves are exposed at the top, but the head is still intact. Drizzle with olive oil and sprinkle with salt and pepper. Place the head of garlic on a piece of foil and loosely fold the foil up around the head of garlic to create a foil packet. Bake for 45 to 60 minutes, or until the cloves are easily squeezed from the skins. Squeeze all of the garlic out of the skins and smash with a fork to make a paste.


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

Heat a large pan over medium-high heat. Add cream cheese, roasted garlic paste, 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. Toss well and top with chopped parsley if desired. Enjoy!


1 comment:

  1. Your Chicken Alfredo looks delicious! Thanks so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a fantastic weekend and come back soon!
    Miz Helen

    ReplyDelete

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