Lower Fat Chicken/Veggie Alfredo Pasta
2-3 chicken breasts, cut up into strips or chunks
variety of veggies (zucchini, summer squash, grape tomatoes, mushrooms, peppers, broccoli, or whatever you like)--cut up into chunks
1/2 cup butter (I use Promise.)
1 can fat-free evaporated milk
1/2 cup parm. cheese (reduced fat can be used here)
Italian seasonings for taste (oregano, basil, garlic powder, parsley--maybe 1/2 T. each???)
salt and pepper to taste
box of any sort of pasta (My fave is rotini for this...whole wheat style.)
Cook chicken and veggies in a large pan (with a little butter or oil) until cooked/tender. Cook pasta according to box directions. Mix evap. milk and butter in a smaller pan/sauce pan would work. Heat until boiling. Reduce heat and simmer uncovered for six minutes, stirring constantly. When milk is finished, add parm cheese and seasonings to it. It will thicken as you let is sit. Poor milk mixture over chicken/veggies. Serve over pasta.
I have mastered the art of cooking all three pans at one time. You want to start the pasta a little before everything else since you have to wait for the water to boil. The next thing to start would be the chicken/veggies.
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