Quick Fix: Chicken Alfredo an easy Italian dinner

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Sep 29

Linda Gassenheimer | (TNS) Tribune News Service

When I think of garlicy, creamy Alfredo sauce, it brings back memories of sitting at a café in Rome and carefully spooning up every drop. It's a classic Italian favorite and a simple sauce to make. I decided to add chicken and basil to this classic pasta dish for an easy Italian dinner.

Add a washed, ready-to-eat salad with oil and vinegar dressing to complete this quick dinner.

Helpful Hints:

— You can use 6 crushed garlic cloves instead of minced garlic.

— You can use boneless, skinless chicken thighs instead of chicken breast.

Countdown:

— Place water for pasta on to boil.

— Prepare all ingredients.

— Saute chicken.

— Cook pasta.

— Make sauce.

— Complete recipe.

Shopping List:

To buy: 3/4 pound boneless, skinless chicken breast, 1 jar minced garlic, 1 small carton lite cream, 1 bottle skim milk, 1 small piece Parmesan cheese, 1 container low-sodium chicken broth, 1/4 pound fettuccine,1 bunch fresh basil.

Staples: olive oil, butter, salt and freshy ground black pepper.

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CHICKEN ALFREDO

Recipe by Linda Gassenheimer

3/4 pound boneless, skinless chicken breast

2 teaspoons olive oil

2 teaspoons butter

Salt and freshly ground black pepper

1/4 pound fettuccine

3 teaspoons minced garlic

1/4 cup light cream

1/2 cup skim milk

1/4 cup grated Parmesan cheese

1/4 cup low-sodium chicken broth

1/2 cup fresh basil

Cut chicken into 1/2-inch slices. Heat oil and butter in a large nonstick skillet over medium-high heat. Add the chicken and saute 3 to 4 minutes. Remove to a plate. A meat thermometer should read 160 degrees Fahrenheit. Sprinkle with salt and pepper to taste.

When water comes to a boil, add the pasta and cook for 8 minutes. While pasta cooks, add garlic, cream, milk, Parmesan cheese and chicken broth to the skillet. Cook 2 to 3 minutes stirring to make a smooth sauce.

Drain the pasta and add it to the skillet. Toss well. Return the sliced chicken to the skillet along with the fresh basil. Toss to combine all the ingredients. The pasta will thicken the sauce. Divide between 2 dinner plates.

Yield 2 servings.

Per serving: 650 calories (33% from fat), 23 g fat (9.5 g saturated, 7.3 g monounsaturated), 167 mg cholesterol, 53.7 g protein, 55.1 g carbohydrates, 4.2 g fiber, 358 mg sodium.

(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook." Listen to Linda on http://www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.)