Bow ties are back in style in this meaty pasta dish. Because real Parmigiana-Reggiano cheese has an intense flavor, you can get away with using less, making it ideal for healthy cooking. —Healthy Cooking Test Kitchen
Chicken Bow Tie Alfredo
Chicken Bow Tie Alfredo
Prep Time
20 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 4 cups uncooked multigrain bow tie pasta
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1/2 cup white wine or reduced-sodium chicken broth
- 4 ounces fat-free cream cheese, cubed
- 2 tablespoons cornstarch
- 2 cups whole milk
- 2 cups cubed cooked chicken breast
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- Additional grated Parmigiano-Reggiano cheese, optional
Directions
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook for 2 minutes. Stir in cream cheese until melted.
- Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, cheese, basil, pepper and salt; cook and stir until cheese is melted.
- Drain pasta; add to chicken mixture. Heat through. Sprinkle with additional cheese if desired.
Nutrition Facts
1-1/4 cups (calculated without additional cheese): 430 calories, 10g fat (3g saturated fat), 51mg cholesterol, 345mg sodium, 50g carbohydrate (8g sugars, 5g fiber), 33g protein.
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