Chicken Alfredo Recipe
Ingredients
| 4 cooked chicken breasts, boneless and skinless (cut in bite-sized pieces) | ||
| Sliced mushrooms | 1 Can (10oz), drained, rinsed | |
| 1 cup evaporated skim milk | ||
| 1/4 cup liquid Butter Buds | ||
| Flour | 1/4 Cup (16 tbs) | |
| 4 tsp. fat-free chicken broth | ||
| 1/3 cup Alpine Lace or Weight Watchers fat-free Parmesan cheese | ||
| Garlic | 1/4 Teaspoon, minced | |
| Ground black pepper | 1/4 Teaspoon | |
| Lite salt | 1/4 Teaspoon | |
| Fettuccine | 12 Ounce | |
Directions
In a saucepan over low heat, blend flour, liquid Butter Buds, skim milk, and chicken broth.
Add minced garlic, salt, and pepper.
Continue to cook over low heat stirring constantly until the sauce thickens.
Stir in Parmesan cheese.
Combine sauce with chicken and mushrooms.
Fold into cooked pasta.
Add minced garlic, salt, and pepper.
Continue to cook over low heat stirring constantly until the sauce thickens.
Stir in Parmesan cheese.
Combine sauce with chicken and mushrooms.
Fold into cooked pasta.
Chef
