Chicken alfredo isn’t exactly something you’d think would fit into a healthy eating plan.  But this version sure does!  Best part – tastes similar to the original.

Fit Chicken Alfredo

Makes 3 servings

115 grams dried brown rice pasta (I used shells).  If gluten free isn’t an issue, use a whole grain pasta in whatever shape (nutrition may differ).
1 Tbsp butter
1 Tbsp flour (I used Bob’s Red Mill all-purpose gluten free flour)
3 cloves garlic, minced fine
Pinch sea salt
1 cup unsweetened almond milk (or milk of choice)
1 tsp dried parsley
1/4 cup fresh grated Parmesan cheese
6 oz cooked chicken breast, chopped into small chunks

Cook pasta according to package directions.  In a small pot, melt butter, add flour and cook for 30 seconds.  Add garlic & parsley and cook another 30 seconds.  Add milk slowly, stirring until thickened.  Add in cheese & salt.  Simmer for 5 minutes on low.  Meanwhile, cut up chicken breast and warm up in microwave if cold.  Drain pasta & divide in thirds.  Over each serving of pasta, add half the sauce and half the chopped chicken.  Stir gently to combine.  Serve & enjoy!

Note: Its a decent “size-sized” portion.  Serve it up with some veggies or salad.

Nutrition (per serving)   Calories: 283   Fat: 8.4 g   Carbs: 31 g   Sugars: 0 g   Fiber: 2 g   Sodium: 302 mg   Protein: 19 g