CHICKEN ALFREDO BUT LESS THAN 500 CALORIES
#chickenalfredo #healthyeats #pasta
Hi guys, welcome to Marks Home Kitchen where I cook family friendly recipes that everyone can enjoy. So todays recipe is for a healthy version of Chicken Alfredo. Chicken alfredo combines a creamy pasta sauce with tender slices of lean protein. The white meat is butterflied for quick cooking and seasoned for maximum flavour. The double (heavy) cream reduces until a smooth and velvety sauce is able to cling to the pasta noodles.
The pasta and sauce take just minutes to prepare and cook, and it is a rich and delicious pasta dish.
Not in this dish, in this one I have made the sauce creamy by using Cream Cheese instead of double(heavy) cream. This gives it a full flavour but cuts down on the calories.
INGREDIENTS(serves 4)
4 boneless chicken fillets
1 tsp dried herbs
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
250g spaghetti
2 cloves garlic crushed
250mls semi skimmed milk
1 tbsp plain flour
4 tbsp light cream cheese
30g grated parmesan cheese
Pinch of nutmeg
Parsley to garnish
METHOD
Preheat the oven to 220c fan (240c/450f)
Make the rub by add the herbs, paprika, salt and pepper in a bowl.
Sprinkle the rub all over the chicken on both sides and rub in well.
Place the chicken in the oven for 15-20 minutes until fully cooked
In the meantime, bring a saucepan of salted water to the boil and cook the spaghetti according to the package instructions.
In another saucepan add the garlic and some low calorie cooking spray and cook for 1 minute until the garlic goes fragrant
Add the flour and milk and stir until smooth
Once the sauce is the cooked add the cream cheese, parmesan and nutmeg and stir until the cheeses melt (if the sauce is too thick, just add a splash of the pasta water to thin it down).
Drain the spaghetti and add the sauce and add to 4 bowls.
Slice the cooked chicken and place on top of the spaghetti.