Thursday, November 18, 2010

Linguine Alfredo with Chicken & Bacon

Linguine Alfredo with Chicken and Bacon

Makes 4 Servings
Recipe adapted from Cooking Light

8 oz. linguine, reserve ¼ cup cooking water
3 slices turkey bacon, cooked in microwave and diced
12 oz. chicken, diced; cooked in salt/pepper and shredded
1 tsp minced garlic
1 tbsp all-purpose flour
1 cup fat-free milk
2/3 cup Kraft parmesan cheese
½ tsp salt
½ tsp pepper
1/8 tsp nutmeg
2 tbsp fresh parsley or 1 tsp dried parsley

Cook pasta according to package directions. Drain and reserve ¼ cup cooking water. While pasta cooks, set a large pan over medium heat. Add garlic and cook for 30 seconds, stirring constantly. Add flour over garlic; cook for 30 seconds stirring constantly. Reduce heat to low. Slowly add milk; stirring constantly; cook 1-2 minutes, or until slightly thick. Gradually add cheese, and stir in salt, nutmeg and cooking liquid. DON’T let it get too thick, keep stirring. Add hot pasta to pan and toss well to combine. Add bacon, chicken and parsley.

Nutritional Information: 420 calories, 47 carbs, 9 fat grams and 39 protein grams.

Review: LOVE. Alfredo was one of those things I figured i'd just never eat again - just SO fatty with all of the cream and butter. BUT this recipe is a good replication, just be VERY careful to not let it get too thick (I did - this is why I added notes above about stirring, turning down to low, etc. ) You may want to reserve a bit more cooking liquid just in case. I know this wouldn't happen with fresh cheese, but I like the jarred kind! Anywho, great filling recipe, and the addition of bacon was a fun surprise.

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