Chicken "Alfredo"

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??