Light Alfredo Sauce Recipe With Chicken Food

ALFREDO LIGHT

Steps:

• In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
• In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
• Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
• Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

LIGHTER CHICKEN FETTUCCINE ALFREDO

Steps:

• Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
• Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
• Return the chicken broth to medium heat and cook until reduced to 1 cup.
• Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
• Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
• Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
• Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
• Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
• Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

LIGHT ALFREDO SAUCE

Steps:

• In a medium saucepan, heat oil over medium heat.
• Add garlic and saute until golden brown.
• In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick.
• Stir into garlic.
• Continue to cook over medium low heat, stirring frequently, until the sauce is thick.
• Stir in Parmesan cheese.

CHICKEN ALFREDO SAUCE

Steps:

• Dissolve chicken boullion cubes in 1/2 cup water.
• Melt butter over low heat in saucepan.
• Gradually, stir in flour.
• Continue stirring and gradually add half-and-half.
• Add chicken boullion.
• Increase heat to medium and continue stirring.
• Cook until thickened.
• Stir in parmesan cheese and garlic powder, if desired.
• Serve over hot pasta and garnish with parsley.

LIGHT ALFREDO SAUCE RECIPE WITH CHICKEN

Steps:

• In a small bowl, stir together olive oil and seasoned salt. Add chicken pieces, and toss to coat.
• Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and set aside.
• While water boils, spray a skillet with cooking spray. Heat over medium-high heat. Cook seasoned chicken approximately 5 minutes per side or until cooked through. Transfer cooked chicken to a plate, and cover with foil to keep warm.
• Wash the same skillet to use for the sauce. (Careful, it's hot!)
• While pasta cooks, melt butter in skillet over medium-high heat. Whisk in garlic and flour.
• Pour in about 1/2 cup of milk, and whisk until smooth. When you see no more lumps, add another half cup of milk, and whisk until smooth again. Do this once more with the rest of the milk, and whisk until smooth and bubbling.
• Whisk in cream cheese until melted, and then stir in parmesan cheese. Reduce heat to medium-low, and stir very frequently until cheese is melted completely.
• Cut chicken into bite-sized pieces, and arrange on plates over cooked pasta. Spoon alfredo sauce over the chicken, and dinner is ready!

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

LOW-CAL FETTUCCINE ALFREDO

Steps:

• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

LIGHT(ER) CAJUN CHICKEN ALFREDO

Steps:

• Place chicken and blackening spice or Cajun spice in a bag and toss to coat.
• In a non-stick pan over medium high heat, cook chicken until blackened on the outside (blackening spice will turn black, Cajun will not, if you are using cajun spice just cook chicken as you normally would) There will be fumes from the blackening spice, you may want to turn on a fan. The chicken is also wonderful done on the BBQ and the fumes are better if outside.
• Remove chicken and slice into bite sized pieces (if it is still a bit pink in the middle do not worry, it will cook more in the next step) and add back into the pan.
• Reduce heat add garlic and sun-dried tomatoes and saute until garlic starts to brown. De-glaze the pan with the wine.
• Add cream, bring to just about a boil and simmer until sauce begins to thicken, coaxing it along by adding the Parmesan.
• Stir in linguine and green onions or chives.

EASY CHICKEN ALFREDO

Steps:

• In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
• Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
• Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.

LIGHT ALFREDO SAUCE

Steps:

• In a small sauce pan, heat olive oil on medium heat. Add garlic, stirring constantly for a few seconds, until it starts to brown. Garlic will burn quickly, so be careful. Add parsley and give a quick stir.
• Add butter and melt completely. Shake evaporated milk thoroughly, then stir into the butter mixture. Add parmesan cheese and stir until completely integrated.
• Add salt and pepper, adjusting to taste.

LIGHT ALFREDO SAUCE WITH LINGUINE

Steps:

• Saute garlic in oil, in a sauce pan 1-2 minutes.
• In small bowl mix flour and broth together until there are no lumps. Add to pan and simmer until it thickens.
• Turn off heat. Stir in yogurt, pasta, optional meat/veggies and half of the parsley and half of the cheese. Add salt and pepper to taste.
• Stir again and top with remaining parsley and cheese.
• We love this with chicken. I usually serve it with a salad and bread.
• Enjoy!