Chicken Bow Tie Alfredo
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.
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
Ingredients
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4 cups uncooked multigrain bow tie pasta
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1/2 pound sliced fresh mushrooms
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1 medium onion, chopped
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2 teaspoons olive oil
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2 garlic cloves, minced
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1/2 cup white wine or reduced-sodium chicken broth
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4 ounces fat-free cream cheese, cubed
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2 tablespoons cornstarch
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2 cups whole milk
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2 cups cubed cooked chicken breast
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1/2 cup grated Parmigiano-Reggiano cheese
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2 tablespoons minced fresh basil or 2 teaspoons dried basil
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1/4 teaspoon pepper
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1/8 teaspoon salt
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Additional grated Parmigiano-Reggiano cheese, optional
Directions
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1.
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.
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2.
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.
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3.
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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