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HEALTHIER 30 MINUTE CHICKEN SPINACH ALFREDO

This simple lightened-up instruction for chicken alfredo with spinach is certain to be a success. ALFREDOOOOOOO. Is there something higher than alimentary paste that’s drowning in butter and cream and cheese and a lot of cheese? i feel not. Is there something worse for that New Year’s Diet Resolution you’re dissimulation to keep? in all probability additionally not.

HEALTHIER 30 MINUTE CHICKEN SPINACH ALFREDO

But hey, I’ve got you (and our completely REAL, no-I-have-NOT-been-binge-eating-this-pizza diet) lined.

I lightened up this creamy, cheese-y spinach alfredo sauce by nixing the cream altogether and instead employing a intermixture with skimmed milk. Chicken and spinach add some macromolecule (and alternative probably-important nutrients, blah, blah) and a few color to the combo, and at last we tend to skinny the sauce out a small amount by utilization a number of our nice, starchy alimentary paste water.

I’ve been all regarding these thirty minute meals of late. Nothing that needs over one pot! Nothing that needs ME to go away my house (snow = ugh) and attend the store! Nothing that doesn’t try fantastically with a really giant glass of wine! You catch my drift.

I’ve finally had the irritation with however broken our room is, and doing something that takes a large amount of your time or makes an enormous MEss simply makes me wish to drown my sorrows in margaritas.

HEALTHIER 30 MINUTE CHICKEN SPINACH ALFREDO



INGREDIENTS


  • 1 lb. penne pasta
  • 4 Tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 4 Tbsp. all purpose flour
  • 2 cups skim milk
  • 2 Tbsp. light cream cheese
  • 1.5 cups parmesan cheese
  • 2 cups cooked shredded chicken
  • 2 cups fresh spinach, chopped
  • salt and pepper to taste

INSTRUCTIONS


  1. Cook the penne in very salty water until al dente.
  2. While the pasta cooks, melt butter in a separate large saucepan over medium heat. Add chopped garlic and sauté until fragrant and cooked through, about 2 minutes.
  3. Add flour to butter and whisk to combine and form a roux. Let roux cook for 1-2 minutes.
  4. Add milk a little at a time, whisking constantly to work out any lumps. Milk will thicken up quickly at the beginning, but as you whisk the rest of the milk in it will loosen the sauce.
  5. Cook sauce, whisking occasionally, until thickened, about 6 minutes.
  6. Add cream cheese and whisk until cheese has melted.
  7. Remove sauce from heat and stir in parmesan cheese, shredded chicken, and spinach into sauce. Stir until cheese has melted.
  8. Taste the sauce and add salt and pepper as necessary.
  9. Add cooked pasta to sauce and stir until the sauce evenly coats the noodles. Serve immediately. 

Recipe From : Life As A Strawberry



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