I have an addiction to pasta.
Just to name a few of the recipes I make the most: single-serving macaroni and cheese, chicken spaghetti , turkey meatballs and spaghetti, and chicken pesto shells… the list goes on.
I’ve FINALLY converted my family to whole grain pasta so now I at least don’t feel as guilty.
Now, I know that I’ve already posted a recipe for single-serving chicken alfredo bake but this one is a little different.
It’s a little bit lighter and it’s more like authentic alfredo than the “bake version”.
Oh and I know this is “fettuccine alfredo” but I was all out of fettuccine so I just used normal spaghetti. I don’t notice a differene between to 2 types of pasta but if you want to get all fancy…
Lighter Chicken Alfredo
serves 4
1 tbsp canola oil
2 raw chicken breasts, chopped
1/2 cup white wine
3 cloves of roasted garlic
1 oz reduced fat cream cheese
1/4 cup shredded parmesan cheese
1/2 cup milk
salt and plenty of pepper
2 cups of raw spinach
whole wheat spaghetti
1. In a large skillet, heat the oil over medium heat and add in chopped chicken, turning the pieces over occasionally. Cook until no longer pink in the middle. Remove chicken from pan and set aside.
2. Cook pasta as directed.
3. Add the white wine to the skillet and let reduce by half. Then reduce heat and mix in the cream cheese and parmesan cheese. Once melted, add in the milk, spinach, salt, pepper, and cooked chicken. Cover and let cook until spinach is wilted.
4. Drain cooked pasta when al dente and mix into skillet of sauce, chicken, and spinach.
♥This recipe can be made gluten-free by using gluten-free fettuccine.
