Chicken "Alfredo"

blessed0910

Bump!

JPenny12

Thanks for the recipe, can't wait to try.

renamarie77

YUM! I'm definitely making this! Thanks.


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ryvenna

bump

Han987

Bump for later. Love pasta

robinkelly25

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Karebear_68

That looks fabulous!! BUMP for later!! :bigsmile:

DANCERPURPLE

bump- thanks for posting will try this soon

smg6585

bumpity bump!

fatty2fabby

done this before and used roasted red peppers + broccoli instead
also a splash of dry white wine, delish

lucyricky2

thanks sounds good>> definately going to try it

sunlover67

Thanks a bump! :laugh: This looks deeelish.

GamerGurl729

bump

Whisper236

Bump! Looks yummy!

sunnygal_111

Bump

Kylieikerd

Holy Potatoes. I am in food coma heaven.

I recently ordered a few cookbooks by Hungry Girl, and in the 1-2-3 book, there's a recipe for a microwave chicken alfredo (of sorts). I don't know about you, but anything Italian and microwave generally turns out rubbery and gross. Not to mention that it's made with tofu, which I personally cannot stand. So I looked for a way of making it non-soy based, still low in calories, sodium, fats, etc..., and maintain awesome flavor. I think it's safe to say.... I DID IT!

Here's the recipe:

1 12oz box Ronzoni Smart Taste Spaghetti
4 Tbsp Light Sour Cream
3 Tbsp Grated Parmesan Cheese
2 Wedges Laughing Cow Light Original Swiss Cheese
2 Wedges Laughing Cow Light Mozzarella Sun Dried Tomato and Basil
Boneless Skinless Chicken Breasts, cubed, 12oz
1 cup grape tomatoes
Chopped/Grated Garlic 2 Tbsp
Fresh Basil leaves 3/4 cup
Salt and pepper to taste
A few tablespoons of canola oil for marinating the chicken

You'll need a large pot for boiling the pasta and the largest skillet you have.

Serves 6-8 people; Calories: 280; Carbs: 43; Fats4; Protein: 22; Sodium 262; Fiber: 5

And now, here's the how-to aided by pictures. Try not to drool on your keyboard

All of the ingredients, sans chicken:



Here's the pasta. Cook for 10 minutes or until al dente:



No picture of this, but cut the chicken breasts into small cubes (1in cubes work best) and put into a plastic zip bag. Put canola oil into the bag so it coats the chicken. Then drop half the chopped garlic, and a few chopped leaves of basil. Set aside to marinate (mine sat for about an hour or so in the "juice").

In a VERY large skillet, over med heat, brown up you chicken cubes. Season to taste with salt and pepper.



While the chicken is cooking, stir together the cheeses and sour cream. I added in a bit more garlic (we love garlic here) to the mix for flavor and seasoned with a bit more pepper.



When chicken is fully cooked, add in the tomatoes. Cover with a lid for the next 3-5 minutes so the tomatoes have a chance to steam and release their juices.



After 3-5 minutes, use the back of your spoon and squish the tomatoes. Don't break them apart so much as to puree them in with the chicken, but just break them open. They will release all their juices, but do not drain it out!



Pour the cheese mixture into the chicken and tomatoes. Before stirring it in completely, put a few spoonfuls of the pasta water into the skillet. The starchy cooking water will make your sauce so creamy and thick! After that, stir to incorporate chicken, tomatoes, and cream.



Toss the pasta with the chicken mixture in the skillet until everything is fully coated.



Plate up and top with freshly chopped basil. Enjoy with some bread if you like!



Seriously...it's as creamy and delicious as it looks. I took Hungry Girl's recipe, and made it stove top friendly, tofu-free (for those who really can't stand tofu, like myself), and full of lots and lots of flavor.

What do you think??

kmm8784

BUMP!! Looks Delisious!

muma2threenow

Looking for something new to try. Thanks!

kNEWBrenda

my mouth is so ready for such a treat

lorriannly

Bump