Making this healthy chicken penne Alfredo recipe with whole wheat pasta, lean chicken breast, and an Alfredo sauce made with low-fat milk and Parmesan cheese makes the dish lighter.
Ingredients: 8 oz whole wheat penne pasta. 2 boneless, skinless chicken breasts, diced. 1 tablespoon olive oil. 3 cloves garlic, minced. 1 cup low-fat milk. 1/4 cup grated Parmesan cheese. 1 tablespoon flour. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: As directed on the package, cook the penne pasta. Once done, drain it and set it aside. Warm up the olive oil in a big pan over medium-low heat. It will take about 6 to 8 minutes of cooking after adding the diced chicken until it is browned and fully cooked. Add the minced garlic to the pan and cook for another minute or two, until the garlic smells good. Mix milk, flour, and Parmesan cheese in a small bowl with a whisk until the mixture is smooth. Add the mixture to the pan with the garlic and chicken. Over medium heat, stir the sauce all the time for about 3 to 4 minutes, or until it gets thicker. Add pepper and salt to taste. Toss the cooked penne pasta in the skillet with the sauce until it is covered all over. Before serving, sprinkle with fresh parsley.
Prep Time: 15 minutes
Cook Time: 20 minutes
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