Wednesday, September 1, 2010

Loaded Alfredo with chicken and vegetables

I don't really cook much. I'm more of a baker. But when i do cook, i make sure that it's super easy.And really healthy. Like this Alfredo dish.

This dish is really unique because the sauce is only made with four ingredients: flour, milk, butter, and parmesan. The sauce is really creamy and it tastes amazing. The reason why i decided to make this was because my mom recently had an Aalfredo dish from pizza hut and she said it tasted disgusting. Plus it was really unhealthy! So if you love alfredo and you want something healthier, then you should really try this.

Loaded Alfredo with chicken and vegetables
from Cook this, Not that
2 tbsp unsalted butter
3 tbsp flour
3 cups fat free milk
2 cloves garlic, chopped
salt and black pepper to taste
1/2 tbsp olive oil
2 cups bite size broccoli florets
8 oz cremini mushrooms, sliced
1/4 cup chopped sundried tomatoes
8 oz cooked chicken breast, thinly sliced
12 oz whole wheat fettuccine

To make the sauce, melt the butter in a sauce pan over medium-low heat. Whisk in the flour. Cook for 1 minute. Slowly whisk in the milk to prevent any lumps from forming. Add the garlic and simmer, whisking often, for 10 to 15 minutes, or until nicely thickened. Stir in the Parmesan and season with salt and pepper. Keep warm.

Heat the oil in a large skillet or saute pan over medium-high heat. Add the broccoli and cook for 3-4 minutes. Add the mushrooms and tomatoes. Cook for 5 minutes, or until the vegetables have lightly caramelized. Stir in the chicken. Season with salt and pepper.

Meanwhile, cook the pasta according to the package directions. Drain, reserving 1 cup of the cooking water. Return the pasta to the pot, add the sauce and the chicken mixture, and toss to coat, If the sauce is too thick, add some of the pasta water to thin it. Serve immediately.

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