Chicken and Pasta Alfredo (WW)

By ctozzi

Ingredients

• 3/4 lb whole wheat fusilli
• 3 boneless skinless chicken breasts (1/4 pound)
• 3/4 tsp salt
• 1/4 tsp black pepper (fresh ground)
• 1 cup half-and-half (fat-free)
• 1/2 cup nonfat milk
• 2 tbsp all-purpose flour
• 1/8 tsp ground nutmeg
• 2 tbsp stick butter (light)
• 2 garlic cloves (minced)
• 1/4 cup pecorino romano cheese (grated)
• 2 tbsp fresh parsley (chopped)
• pecorino romano cheese (shaved pecorino romano cheese for garnish optional)
• I only had w/w spaghetti noddles, I used ww flour & only had a Parmesan & Romano cheese. I also add in some steamed broccoli **

Details

Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from mom2mycrazy2.blogspot.com

Preparation

Step 1

Cook the fusilli according to package directions, omitting the salt if desired.

Meanwhile, sprinkle the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Spray a ridged grill pan with nonstick spray and set over medium-high heat. Add chicken and cook until cooked through, 5-6 minutes on each side. Transfer to a cutting board and let cool 5 minutes. Cut into 1/2 inch cubes and set aside.

Combine the half and half, milk, flour, nutmeg, and the remaining 1/2 teaspoon of salt and 1/8 teaspoon of pepper in a small bowl; beat with a whisk until blended.

Melt the butter in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring frequently, just until golden, about 1 minute. Whisk in the half and half mixture and cook, whisking constantly, until the mixture bubbles and thickens, 2-3 minutes. Stir in the fusilli, chicken, grated cheese, and parsley; cook, stirring gently, until heated through, about 1 minute longer. Serve at once with the shaved cheese (if using).