Wednesday, April 25, 2012

Reduced-Fat Chicken and Asparagus Alfredo

I have enough of this left-over to take to Austin for Bodie and Nick. I think they will like it and I will get to play instead of cook.  I had some spinach noodles that I used instead of the spinach fettuccine. It worked fine.  I also added about 2 cups of spinach to give it some substance. Got this recipe from the Express News of San Antonio, Texas

6 ounces spinach fettuccine
6 ounces whole-wheat fettuccine
1 pound chicken breasts, cut into bite-size pieces
1 pound asparagus, cut into 2-inch pieces
1/2 cup fat-free chicken broth
8 ounces fresh mushrooms, sliced
1 bunch green onions, chopped
3 cloves garlic, pressed or minced
1 1/2 cups low-fat (1 % ) milk I only used 1 cup
4 ounces reduced-fat cream cheese
2/3 cup Parmesan cheese
2 cups of raw spinach if desired
fresh ground black pepper, to taste
salt to taste (1 teaspoon or more)
dash of nutmeg
Boil the pasta as directed on package; drain and set aside
Spray a large nonstick skillet with nonstick cooking spray and heat to medium-high.
Add the chicken and brown. Cook for 5-7 minutes, or until no longer pink inside. Remove from the pan and keep warm.
Return the skillet to medium-high and add the asparagus, adding the chicken stock as needed. Reduce heat, cover and steam for 4-5 minutes.
When done, add the asparagus to the chicken to keep warm. Then add the mushrooms, green onions, and garlic to the skillet and cook for about 2 minutes.
Add the milk to the skillet and bring to a boil. Cut the cream cheese into pieces and add to the pan, stir until it melts. Add the Parmesan cheese, black pepper, salt, nutmeg, and raw spinach.
Stir the chicken and asparagus into the sauce. Combine with the pasta or serve over the pasta.

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