Usually when we think about pasta we think 'carbs' and when its about white sauce we think 'fattening and heavy'. But what if I told you I can give you an Alfredo sauce recipe that is light and maybe a little waistline friendly?
I came across this recipe a few days back and was not too sure about it myself. I gave it a go at the end and loved every single mouthful. This is one recipe where you can cook your pasta with white sauce and eat it guilt free too. Give it a try and you would be thankful too!
Ingredients:
1. Cook pasta till al dente, drain and keep aside.
2. Heat oil in a pan, add seasoned chicken breast and cook till down and slightly brown on both sides. Take off heat, let it cool and cut into bite size pieces.
3. In the same pan, heat olive oil and sauté the minced garlic until fragrant.
4. Next add the flour and cook for a minute, stirring occasionally so that it combines with garlic without forming lumps.
5. Add the chicken broth and combine till smooth. Next add the milk and whisk mixture, bring to a simmer. Let it cook for a minute until it thickens a little.
6. At this point add the diced chicken and mushrooms and let it cook for a minute. Add the parmesan, salt and pepper.
7. Mix the drained pasta with the sauce and serve immediately.
Note: if you would like a little presentation, sprinkle some chopped parsley for extra colour.
Hope you enjoy it!!
I came across this recipe a few days back and was not too sure about it myself. I gave it a go at the end and loved every single mouthful. This is one recipe where you can cook your pasta with white sauce and eat it guilt free too. Give it a try and you would be thankful too!
Ingredients:
- Chicken breast - 1
- Mushrooms - a cup, finely chopped
- Salt and pepper - to season
- Olive oil - 1 tblsp
- Flour - 3 tblsp
- Garlic cloves - 4, minced
- Chicken broth - 500 ml
- Low fat milk - about a cup
- Parmesan cheese - 3/4 cup
1. Cook pasta till al dente, drain and keep aside.
2. Heat oil in a pan, add seasoned chicken breast and cook till down and slightly brown on both sides. Take off heat, let it cool and cut into bite size pieces.
3. In the same pan, heat olive oil and sauté the minced garlic until fragrant.
4. Next add the flour and cook for a minute, stirring occasionally so that it combines with garlic without forming lumps.
5. Add the chicken broth and combine till smooth. Next add the milk and whisk mixture, bring to a simmer. Let it cook for a minute until it thickens a little.
6. At this point add the diced chicken and mushrooms and let it cook for a minute. Add the parmesan, salt and pepper.
7. Mix the drained pasta with the sauce and serve immediately.
Note: if you would like a little presentation, sprinkle some chopped parsley for extra colour.
Hope you enjoy it!!
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