This recipe is enough for 5 people. We had pretty generous portions. I also wanted to give a shout out to my next door neighbor who is amazing! She brought us a huge bag of fresh produce from a family garden. I made a cucumber salad to go along with the Alfredo.
Lite Chicken Alfredo
1 large chicken breast diced and browned
2 TBSP butter
2 cloves minced garlic
1 1/2 cup fat free milk
1/3 cup fat free sour cream
1/3 cup Crystal farms parm. or your favorite brand
salt and pepper
1 lb boiled pasta (linguine or spaghetti)
Brown the chicken breast in a bit of olive oil until no longer pink . Remove from the pan and melt the butter and add the flour. I didn't brown this because I wanted the sauce to stay as white as possible. Have a whisk handy and begin adding the milk. It is critical you don't leave the sauce alone at any point because it will burn. Heat the milk until you can begin to see bubbles form on the sides. Don't let the milk boil. Add the sour cream next.
Keep the heat on a medium heat. Add the cheese and keep stirring until melted. Season with salt and pepper. If it becomes too thick add 1/4 cup water. Remove from heat add the chicken back in to warm and stir in drained pasta. Serve with your favorite garlic bread.