Chicken Farfalle with Low-Fat Alfredo Sauce
Chicken Farfalle with Low-Fat Alfredo Sauce is a Mediterranean recipe that serves 4. One serving contains 696 calories, 44g of protein, and 10g of fat. For $2.35 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic powder, butter, chicken breasts, and a few other things to make it today. It works well as a main course. 7 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is great. Similar recipes include Low Fat Alfredo Sauce, Almost Low Fat Chicken Alfredo Bake with Bite, and Low-Fat Fettuccine Alfredo.
Servings: 4
Ingredients:
Black pepper to taste
– 1 1/2 Tbs. butter
1 pound Boneless Chicken Breasts
– 1 lb. farfalle pasta
Flour
1 tablespoon garlic powder
– 1 lemon, juiced
2 teaspoons Parmesan Cheese
Salt to taste
– 1 1/2 cups, skim milk
– 1/3 cup white wine
Equipment:
sauce pan
whisk
frying pan
Cooking instruction summary:
- 1. Cook chicken breasts (I sauteed mine with a little olive oil and salt and pepper) and set aside. Cook pasta while cooking the chicken and set aside.
- 2. In a sauce pan, melt butter. Add flour and stir in with butter, cook for 1 minute. Whisk in milk, salt and pepper, garlic powder, lemon juice, and wine. Bring to a boil, constantly whisking. Reduce the heat and simmer for about 5 more minutes. Sauce should thicken.
- 3. In a large saute pan, add pasta, chicken, and any other desired additions. Heat pan on medium heat. Add alfredo sauce and toss with pasta. Sprinkle with Parmesan cheese and additional salt and pepper (if needed) and serve!
- Notes: This recipe made more sauce than I really needed, but I liked having extra. This way, you can add as much sauce as you prefer!
Step by step:
1. Cook chicken breasts (I sauteed mine with a little olive oil and salt and pepper) and set aside. Cook pasta while cooking the chicken and set aside.
2. In a sauce pan, melt butter.
3. Add flour and stir in with butter, cook for 1 minute.
4. Whisk in milk, salt and pepper, garlic powder, lemon juice, and wine. Bring to a boil, constantly whisking. Reduce the heat and simmer for about 5 more minutes. Sauce should thicken.
5. In a large saute pan, add pasta, chicken, and any other desired additions.
6. Heat pan on medium heat.
7. Add alfredo sauce and toss with pasta. Sprinkle with Parmesan cheese and additional salt and pepper (if needed) and serve!Notes: This recipe made more sauce than I really needed, but I liked having extra. This way, you can add as much sauce as you prefer!
Nutrition Information:
covered percent of daily need
