Healthier Gluten Free Chicken Alfredo
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 234.7
- Total Fat: 7.8 g
- Cholesterol: 30.8 mg
- Sodium: 296.3 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 1.2 g
- Protein: 13.5 g
View full nutritional breakdown of Healthier Gluten Free Chicken Alfredo calories by ingredient
Introduction
Lighter, just as creamy, and super delish. Oh! Gluten Free too! Lighter, just as creamy, and super delish. Oh! Gluten Free too!Number of Servings: 10
Ingredients
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12 oz Barilla gluten free spaghetti (by GINAV2)
2.6 serving Almond Milk Silk Pure Unsweetened all natural original 30 calories/1cup
1 tbsp Butter, unsalted
2 serving Garlic (1 clove) (by AIRAMEI)
1.25 cup Parmesan Cheese, grated
2 tbsp Cream Cheese
2 tbsp Parsley
1 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
Directions
Cook pasta according to package directions.
Meanwhile, melt butter in medium saucepan over medium heat. Add garlic and cook 1 minute, stirring frequently. Stir in flour with a whisk until smooth. Gradually add in milk, stirring with a whisk. Cook 6 minutes or til thickened, stirring constantly. Add the parmesan, cream cheese and a pinch of salt. Add in cooked chicken (I use rotisserie chicken/breast/skin removed) Stir with whisk while cheeses melt. Toss with hot pasta (I pull the pasta straight out of the water with tongs and place in the sauce - the wetter pasta helps keep the sauce creamy, sprinkle with chopped parsley and pepper, if desired.
*I also like to add in a TEENY bit of lemon zest to brighten the whole dish up.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user DUKESWALKER.
Meanwhile, melt butter in medium saucepan over medium heat. Add garlic and cook 1 minute, stirring frequently. Stir in flour with a whisk until smooth. Gradually add in milk, stirring with a whisk. Cook 6 minutes or til thickened, stirring constantly. Add the parmesan, cream cheese and a pinch of salt. Add in cooked chicken (I use rotisserie chicken/breast/skin removed) Stir with whisk while cheeses melt. Toss with hot pasta (I pull the pasta straight out of the water with tongs and place in the sauce - the wetter pasta helps keep the sauce creamy, sprinkle with chopped parsley and pepper, if desired.
*I also like to add in a TEENY bit of lemon zest to brighten the whole dish up.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user DUKESWALKER.