Lightened-Up Chicken Alfredo Pasta

local_grocery_store Ingredients

• 2 Chicken breast, boneless, skinless, cut into bite-sized pieces
• Pasta
• 1 cup Low-fat milk
• 1/2 cup Parmesan cheese, grated
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper, freshly ground
• for garnish Fresh parsley, chopped

restaurant_menu Method

1. 1.Cook the pasta according to package instructions. Drain and set aside.
2. 2.In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. 3.Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes.
4. 4.Reduce the heat to low and pour in the low-fat milk. Stir in the grated Parmesan cheese and continue cooking until the sauce thickens, about 5 minutes. Season with salt and black pepper to taste.
5. 5.Add the cooked pasta to the skillet and toss until well coated with the sauce.
6. 6.Serve the creamy chicken alfredo pasta hot, garnished with freshly chopped parsley.
7. 7.Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra kick of flavor, add some crushed red pepper flakes to the sauce.
• chevron_rightFeel free to add your favorite vegetables, such as steamed broccoli or sautéed mushrooms, to make it a complete meal.
• chevron_rightUse whole wheat or gluten-free pasta for a healthier twist.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.