Chicken Alfredo With a Twist
Courtesy of Recipes for Healthy Kids Cookbook for Homes 6 Servings • 15 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 2 1/2 c. rotini pasta, whole-wheat, dry (10 oz.) |
| 2 cans low-fat, reduced-sodium cream of chicken soup (two 10 3/4-oz. cans) |
| 1 1/3 c. fat-free half and half |
| 1/4 tsp. ground white pepper |
| 1/8 tsp. garlic powder |
| 1/3 c. grated Parmesan cheese |
| 3 c. cooked diced chicken, 1/2-in. pieces (12 oz.) |
Directions:
1. In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered about 8-10 minutes or until tender. Do not overcook. Drain well.
2. Mix soup, half-and-half, pepper, garlic powder, parmesan cheese, and chicken in a large pot. Cook for 5 minutes over medium heat, stirring often. Heat to 165°F or higher for at least 15 seconds
3. Combine noodles and sauce right before serving. Serve hot.
* Note: Keep noodles and sauce separate until serving time. Sauce will thicken upon standing.
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Nutrition:
Calories: 345; Total Fat: 8g; Saturated Fat: 4g; Cholesterol: 69mg; Total Carbs: 41g; Fiber: 3g; Protein: 30g; Sodium: 572mg;