Where's the Alfredo Chicken and Pasta


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My family loves the flavor of alfredo but not all the calories and cholesterol. I think this is a good match for the flavors we love.

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lincroft, nj


  • 1 1/2 lbs. cavatelli or any short macaroni
  • 8 chicken cutlets
  • 1 can fat-free evaporated milk
  • 1/4 - 1/2 C. grated Parmesan
  • 1/2 can chicken broth
  • 1 zucchini halved and sliced
  • 1 sm. red onion, sliced thin
  • 3 Tbs. flour
  • 1 Tbs. light oil
  • 1 Tbs. + 4 Tbs. butter
  • 1 tsp. onion powder
  • 5 grinds black pepper
  • 2 Tbs. dried parsley
  • 8 oz. mushrooms (canned or fresh)
  • 2 C. broccoli crowns only (no stems)

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Saute chicken in deep skillet with 1 tablespoon each of oil and butter. Add onion, zucchini and mushrooms and cook just until chicken is golden. Add flour and cook about 5 minutes. Do not brown flour. Add 1/4 cup of the Parmesan cheese and remaining ingredients except for broccoli. Cover and let simmer about 10 minutes (until chicken is cooked through). Test for salt and add more cheese if desired.

Cook pasta in salted boiling water about 3 minutes. Add broccoli crowns and cook until pasta is done, about 6 minutes total. Drain well. Mix with remaining 4 tablespoons butter. Place pasta in bottom of serving bowl. Add chicken mixture on top and serve. Serve with Keep Away The Vampires Cheesy Garlic Bread. 

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