Description
You get the same creamy great-tasting sauce and a fraction of the calories. You can’t go wrong with that.
Ingredients
- 4 whole Boneless Skinless Chicken Breast Halves, Cut Into Thin Strips
- 2 Tablespoons Cajun Seasoning
- 1 teaspoon Olive Oil
- 1 teaspoon Butter
- 2 cloves Garlic, Minced
- 1 Tablespoon All-purpose Flour
- 1-⅓ cup Low-fat Milk I Use 2%
- 1-¼ cup Grated Fresh Parmesan Cheese, Divided
- 2 Tablespoons Low-fat Cream Cheese
- ½ teaspoons Salt
- 1 box Penne Pasta, Cooked And Drained
- 2 teaspoons Chopped Fresh Flat-leaf Parsley
- Cracked Black Pepper
Preparation
Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat. In a large skillet over medium heat, sauté chicken in olive oil until almost tender, about 5–7 minutes. Remove chicken and set aside.
Melt butter in a medium saucepan over medium heat. Add garlic and cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly.
Add 1 cup Parmesan, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Add the chicken and sprinkle with remaining 1/4 cup Parmesan cheese and chopped parsley. Garnish with black pepper, if desired.
Serve immediately.
