Last night I was trying to be creative and use up some of the things I had in the fridge. I am not one who loves pasta, but it is what I ended up making and my family really liked the end result.
Low-fat Alfredo Sauce:
2 C Low fat Milk
1/3 C - 1/3 less fat cream cheese, softened
2 Tbsp Flour
1 tsp salt
1 Tbsp Butter
Fresh Garlic
1 C Grated Parmesan Cheese
Put milk, cream cheese, flour and salt in blender, process until smooth, set aside.
Melt butter in sauce pan, add garlic cook for a min. Don't burn garlic just cook raw taste out. Add milk mixture to pan bring to a simmer (3-4 minutes). Keep stirring until mixture thickens up then remove the pan from heat - add cheese, stir and cover, let sit for 10 minutes before using.
Pasta of your choice
Cooked chicken breasts (I only had one and I cut it up small it went really far)
Button mushrooms - quartered
Artichokes - chopped (some of mine were marinated some were not)
Tomato - diced
1/2 C - 3/4 C pesto
1 cup shredded cheese (I used the italian mix - the low fat Kraft kind)
I just used the things that I had in the fridge you could use anything that you had or your family would like.
Preheat oven to 350. Cook pasta a little less than al dente, while pasta is cooking cut up veggies of choice. Drain pasta. Place in a greased 9x13 pan put chicken and veggies on top of pasta. Pour alfredo sauce on top and put pesto on top of that. Mix together, top with cheese. Cook for 20 - 25 min or until hot and bubbly.
1 comment:
I should have written this a long time ago, when I first looked at it, but this looks really good. It is a nice variation to the pasta dishes we usually have. I am excited to try it!
ps I am making the sweet potatoes tomorrow and Im so excited!
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