Just say the word alfredo and my mouth will water worse than a teething baby; and my butt will grow. I can’t help but overindulge on it and make myself sick. Jake always says that it’s just too heavy and makes his belly fully. Well, duh, because it’s good food. So he asked me to try and come up with a lighter version of it. Excuse me? We both have Italian in us and you want me to tone down a dish and make it with less calories and lighter? Pff, nope, can’t be done! I don’t even want to dare try because that is just an insult to our heritage.
Well, I tried and came up with something delicious. It still has a rich and creamy flavor to it but you don’t feel like you have a brick in your stomach after you eat. Still not sure if I should be proud or ashamed. Maybe a little of both? You can tell me after you make it for yourself.
Light Chicken Alfredo
A lighter version of your favorite chicken alfredo dish.
Fill a pot with water and heat to a boil. Add a center palm full of salt.
Flatten out chicken breasts for an easier grill, season and cook.
While pasta is cooking, begin melting butter over medium heat. Once melted, add garlic. Garlic can be reduced if your not a fan of it.
Once garlic is a straw brown color, lightly sprinkle in your flour and cook off the rawness. Pour in your milk and chicken broth. Whisk all together to mix and break up the clumps of flour.
Heat to a light boil and slowly add your parmesan. Whisk in a little at a time to melt it down. Once it is all added, reduce the heat to a medium-low.
Cook until it has thickened up. Stirring occasionally to prevent burning on the bottom. Once thickened up, taste it to see how much salt or pepper needs to be added. Drizzle over grilled chicken and drained pasta. Enjoy.
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