Light Chicken and Pasta Alfredo

I made this recipe after seeing it on the tasty website. I rendered it a bit based on the preference of my customers (aka…the family)

Serves 4

Ingredients:

2 large chicken breast, hormone and antibiotic free

2 cloves of garlic, chopped

2 tbsp flour

1c chicken stock

1c skim milk

two handfuls of fresh spinach

salt and pepper to taste

2 tbsp parmesan cheese

2 cups barilla plus penne pasta

Directions:

Cut the chicken breast into chunks no bigger than 1/2 inch. In a large skillet heat about 1 tbsp oil at medium high heat. Let it get hot and then add the chicken cooking it for about 5 minutes until cooked through and no longer pink. Remove chicken and then add garlic. Add the flour and then chicken stock. Pour the stock in slowly and mix very well until there are no lumps from the flour. Add the skim milk and boil. Let it go for about 3-5 minutes until it gets thick. Add the spinach and then turn off the heat. Let spinach wilt a bit, then add the chicken and penne. Toss well and add parmesan at the end.

Nutrition Facts:

Calories: 383

Protein: 49g

Fat: 9g

Catbs: 25g

Fiber 2g