Description
This is a lighter Alfredo sauce with penne pasta that is quick and easy to make.
Ingredients
Units
Scale
- 12 ounces penne pasta
- 1 tablespoon avocado oil
- 1 pound boneless, skinless chicken breasts
- 2 cups 2% milk
- 3 tablespoons butter
- 3 tablespoons flour
- 1/3 cup parmesan cheese
- 1/2 teaspoon minced garlic
- Salt and pepper
Instructions
- Cook the penne pasta in salted water according to package directions.
- Meanwhile, cut the chicken breasts into slices and season all over with salt and pepper.
- In a large high sided skillet, heat the avocado oil. Sauté the chicken slices until thoroughly
cooked, about 5 minutes. - Remove the chicken, place on a plate and cover.
- In the same pan, Melt the butter. Gradually whisk in the flour and cook for a minute.
- Gradually add the milk, whisking continually until there are no lumps. Continue to cook, whisking often, until the sauce is thickened to your preference.
- Add the parmesan and whisk until incorporated.
- Stir in the garlic, taste and add salt and pepper to your liking. Cook for about 2 minutes more.
- Add the cooked penne pasts and cooked chicken to the pan with the sauce and stir to
incorporate. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner recipes
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 447
- Sugar: 5.7 grams
- Fat: 13.8 grams
- Saturated Fat: 6.2 grams
- Trans Fat: 0 grams
- Carbohydrates: 49.5 grams
- Fiber: 2 grams
- Protein: 29.2 grams