Bette HensonChicken Alfredo
In The Refrigerated Meat Case
Chicken Alfredo
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 20min
Serves 4
- 380
Calories - 34g
Protein - 630mg
Sodium - 305g
Sat. Fat - 8g
Sugar 
Ingredients
1 tbsp. olive oil
1 tsp. garlic, minced
2 tbsp. all-purpose flour
2 cups low-fat milk, heated
1/2 cup parmesan cheese, shredded, plus extra for topping
1/4 tsp. ground nutmeg
1/2 tsp. hot sauce
4 oz. prepared whole wheat fettuccini pasta, hot or 8 oz. dry pasta
3 tbsp. chives, chopped, optional
Step 1
Heat oil in skillet over medium-high heat; add garlic and sauté for 30 seconds.
Step 2
Add flour to the skillet and continue to cook for 1 minute, stirring constantly.
Step 3
Add heated milk a little at a time while whisking constantly, making sure to create a smooth mixture between additions with no lumps. When fully incorporated, bring to a simmer, whisking often to prevent sticking.
Step 4
Whisk in cheese, nutmeg and hot sauce; bring to a low simmer.
Step 5
Add PERDUE® SHORT CUTS® CARVED CHICKEN BREAST, GRILLED, and heat through, about 3 minutes. To serve, pour approximately 1 cup sauced chicken mixture over 1 cup pasta. Sprinkle with Parmesan cheese and chives, if desired.
30 MIN
