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Simplicity Gourmet brings you “Katie’s Kitchen” – up this week: Low Fat Chicken Alfredo!

I L.O.V.E. Alfredo sauce – I will always, always choose it over a marinara sauce. However, over the years, as my cooking knowledge has grown, I have a hard time eating straight up butter, cream, and cheese – something just feels wrong about it.

Yet…I still love it – I can’t deny it – I have had a lifelong love affair with this creamy white sauce that I’m just not prepared to end. So…after much thinking, researching, and taste testing – I think I’ve finally found my happy medium ground! With a special kick of Darn Good Chicken – you just can’t go wrong with this one!

Happy Cooking!
Miss K

Low Fat Chicken Alfredo

UTENSILS: Small Skillet, 6 qt, 2 qt saucepan

INGREDIENTS: 2 Chicken Breasts, 3 Cups Non-Fat Evaporated Milk (24 oz), 1 TBSP Butter, 2 TBSP Cornstarch dissolved in 2 TBSP Hot Water (slurry), Garlic Powder, Salt, Pepper, Nutmeg, 1 Cup Part Skim Parmesan Cheese, 5-6 Cherry Tomatoes (quartered), , 1 Cup Fresh Spinach (chopped), 1 Small Can Sliced Mushrooms, 3-4 Fresh Basil Leaves (chopped), 1 lb Whole Wheat Noodles (any kind – I used Penne), Parmesan for garnish, Darn Good Seasoning

INSTRUCTIONS:

TO BEGIN:

Fill the 6qt ¾ full of water. Add salt and a drizzle of olive oil to the water; heat on medium high until boiling. Add the pasta, give it a quick stir, and cook for 10 minutes on medium heat. Drain and toss to keep from sticking. Set aside.

Pre-heat the Small Skillet on Medium Heat. Season the chicken on both sides with salt, garlic powder, fresh cracked pepper, and Darn Good Seasoning. Set aside.

MEANWHILE:
While the water is coming to a boil, add the milk and butter to a cold 2 qt saucepan. Bring to a simmer on medium heat, stirring occasionally to keep from scorching.

When the small skillet is heated through, add the chicken. Cover, whistle open and continue to cook on medium heat. When the whistle sounds, flip the chicken and recover, whistle closed. Continue to cook on low heat for 10-12 minutes or until cooked through.

TO FINISH:
When the milk is simmering, add the cornstarch slurry and stir until it thickens. Reduce the temperature to between low and medium low. Add a pinch of nutmeg and then begin to season with garlic powder, sea salt, and fresh cracked pepper to your tastes. At the very end, add the parmesan cheese and mushrooms, stirring constantly so the cheese melts completely and does not scorch and the mushrooms are heated through. Cut the chicken into thin strips or bite size pieces and add to the sauce.

Chop the spinach and basil; slice the tomatoes – set aside.

Toss the sauce with the pasta; at the last minute, add the spinach, basil, and tomatoes and toss lightly. Sprinkle with reserved parmesan cheese.

Serve with a nice baby greens salad with your favorite light dressing.

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