Chicken alfredo is quite the calorie bomb–a typical serving ranges anywhere from 500 to 800 calories–but it doesn’t have to be. Check out our lightened version of the creamy, classic comfort food. Our recipe features tender whole-grain pasta and spinach in a savory Parmesan-garlic sauce.
Ingredients for servings
uncooked whole-grain penne pasta
8 cup fresh baby spinach 6 ounces or 240 grams
2 teaspoon butter
1 garlic clove minced
tablespoon all-purpose flour 1
1.5 cup low-fat (2%) milk
low-fat cream cheese softened
0.25 cup grated Parmesan cheese
2 cup shredded or chopped cooked chicken breast
0.25 teaspoon salt
0.25 teaspoon coarsely ground black pepper
Lightened Chicken Alfredo
Cook pasta in boiling water in a large soup pot for 8 minutes or until tender; remove from heat. Add spinach and let stand 15 to 30 seconds, stirring occasionally, until spinach is wilted. Drain and set aside.
Melt butter in same pot over medium heat. Add garlic; sauté 1 minute. Add flour and cook 1 minute (mixture will be crumbly). Whisk in milk. Cook, whisking constantly, for 2 minutes. Add cream cheese, salt and pepper; stir until smooth. Stir in chicken; cook 1 minute or until heated through. Combine pasta mixture and sauce in a large bowl. Serve immediately.