This weekend I featured a recipe from A Season for all Things on the Weekend Spotlight and said I was going to make it that night. Well, I did make it and it turned out great! The cream cheese gave it a nice tang, and the garlic powder was a perfect background flavor. I was really happy with this recipe.
I don’t eat alfredo dishes when we go to restaurants because they usually do a number on my stomach. But this one is a lot lighter without the tons of cream and butter these recipes typically call for. No issues at all after having it twice already!
Here’s how I made it:
From A Season for all Things
- 1/2 package linguine, uncooked
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 1/3 cup chicken broth (canned or homemade, your choice)
- 5 tsp all-purpose flour
- 4 oz light cream cheese
- 3 Tbsp freshly grated Parmesan cheese (no green can, please!)
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1/4 tsp dried parsley
- Cook pasta according to package directions.
- Meanwhile, heat a large nonstick skillet coated with cooking spray on medium-high heat. Add the chicken and cook 5-7 minutes, or until the chicken is cooked through, stirring occasionally.
- Remove chicken from skillet and set aside. Pour the broth and flour in the same skillet you used for the chicken. Stir in the cream cheese, Parmesan, garlic powder and pepper. Cook for 2 minutes, stirring occasionally until the mixture boils and thickens. Reduce heat.
- Stir in chicken.
- Drain pasta and put in a large bowl. Pour the chicken mixture over the pasta and toss to coat. Sprinkle with parsley.
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