Name: One-Pot Chicken Alfredo
Total time: 25 min
Ingredients: 1 tablespoon olive oil; 2 (6 ounce) boneless, skinless chicken breasts; 2 tablespoons all-purpose flour; 1 ½ cups reduced-fat milk, divided; 3 cloves garlic, minced; 2 ½ cups water; 6 ounces whole-wheat linguine; 3 ounces Parmesan cheese, grated (about 3/4 cup); 1 tablespoon reduced-fat cream cheese; ½ teaspoon ground pepper

Directions

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook until browned on both sides, 7 to 8 minutes total. Remove from the pot and cut into 1-inch cubes.

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Step 2

Whisk together flour and 1/4 cup milk; set aside.
Step 3

Add garlic to the pot; cook, stirring often, for 1 minute. Add water and the remaining 1 1/4 cups milk; cover and bring to a boil. Add pasta; cover and cook, stirring occasionally, for 8 minutes. Stir in the chicken and the milk-flour mixture; continue to cook until the pasta is al dente, about 3 minutes more.
Step 4

Remove from heat; add Parmesan, cream cheese and pepper; stir until the cheese is melted. Serve immediately.

Nutrition Facts

Serving Size: 1 cup

Per Serving:

444 calories; protein 35g; carbohydrates 43g; dietary fiber 4g; sugars 6g; fat 15g; saturated fat 6g; niacin equivalents 16.1mg; vitamin b6 0.5mg; sodium 483mg; calories from fat 135kcal.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts