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