Chicken and Shrimp Alfredo (no pasta)
- Number of Servings: 5
Ingredients
1 tablespoon unsalted butter1 clove garlic, minced1 teaspoon grated lemon zest2 teaspoons all-purpose flour1 cup low-fat (2%) milkKosher salt2 tablespoons Neufchtel or low-fat cream cheese3/4 cup grated parmesan cheese, plus more for topping3 tablespoons chopped fresh parsleyground pepper
Directions
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Add the sauce and 1/2 cup of chicken stock and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Serving Size: makes 5-6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user ZPORAH.
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Add the sauce and 1/2 cup of chicken stock and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Serving Size: makes 5-6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user ZPORAH.
Nutritional Info Amount Per Serving
- Calories: 393.0
- Total Fat: 16.5 g
- Cholesterol: 190.0 mg
- Sodium: 1,845.2 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 0.3 g
- Protein: 48.1 g
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