Description
This creamy, garlicky, cheesy and comforting pasta recipe is a family favorite. The taste is similar to fettuccine Alfredo, but it’s a lot healthier! Instead of using heavy cream found in most Alfredo recipes, I use lighter ingredients including fat-free cream of chicken soup and skim milk. I also use whole wheat (or low- glycemic) pasta and sometimes I add shredded carrots and zucchini to add more nutrition.
Ingredients
- 12 ounces, weight Dry Pasta, Any Shape
- 3 Tablespoons Butter
- 2 Tablespoons Garlic, Minced
- ¼ cups Onion, Minced
- ½ cups Zucchini, Shredded (optional)
- ½ cups Carrots, Shredded (optional)
- 10-¾ ounces, weight Canned Cream Of Chicken Soup, Reduced Fat
- ½ cups Reduced Fat Sour Cream
- ½ cups Milk (I Used Skim)
- ½ cups Parmesan Cheese, Shredded
- 3 cups Cooked And Shredded Chicken Meat
- Salt And Pepper, to taste
Preparation
Cook the pasta according to package instructions.
While the pasta is boiling, melt butter on low heat in a large frying pan. Add garlic, onion, zucchini, and carrots. Saute for about 3 minutes. Add soup, sour cream, milk, cheese, and chicken. Stir over low heat until pasta is done boiling. Drain pasta and add it into the mixture. Toss well, add salt and pepper to taste and serve immediately.
