Put that jar of alfredo sauce back on the shelf. In 30 minutes, you can cook yourself a much healthier, fresher and undoubtedly more delicious version. This recipe, adapted from Cooking Light, is sure-fire. I’ve made it to much acclaim at least 10 times. The applause only comes from my kids, but I’ll take it, as they are my harshest critics as well as my most ardent fans. It is one of just a handful of meals that all three of them give a cheer for and so it has been on our table often in the past few years.
I add chicken and mushrooms, and sometimes broccoli, to this, but you could do shrimp or scallops as well. It is really all about the sauce, a wonderfully creamy concoction made with lowfat milk, a bit of butter, light cream cheese, and Parmesan. If you are nervous about making this basic white sauce, check out this video demonstration from the Cooking Light kitchens, which shows exactly how its done. Otherwise, get cooking! Your alfredo – and applause – await!
TIPS: Have everything else done, or near done, before you begin to prepare the sauce. Once the sauce gets going, you will be stirring for 5-8 minutes and won’t have a free hand during that time. I usually get the pasta boiling and the mushrooms sauteing on the back burner before I begin the sauce, so that they are cooked and hot when the sauce is done; I just zap the chicken in the microwave for 1 minute just before combining everything.
Chicken and Mushroom Alfredo
Serves 4
adapted from Cooking Light Five Star Recipes: The Best of 10 Years, copyright 1996
1 tablespoon butter
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1 1/3 cups nonfat milk
2 tablespoons light cream cheese
1 cup grated Parmesan cheese
3 cups hot cooked whole grain pasta (i.e., fettucine, penne rigate, or medium shells)
~2 cups cooked chicken, chopped (I often use Perdue Short Cuts grilled chicken, 9 oz package)
1 cup sliced mushrooms, sautéed
Chopped fresh parsley, if desired
Melt the butter in a saucepan over medium heat. Add the garlic, and saute for about 1 minute. Do not allow the garlic to burn. Stir in the flour, then gradually stir in the milk using a wire whisk. Stir constantly until sauce is thickened and bubbly, about 8 minutes. Stir in cream cheese and continue cooking for about a minute, until cream cheese is melted. Remove from heat, and gradually stir in grated Parmesan. Immediately combine, sauce, pasta, chicken and mushrooms in a large bowl. Top with chopped fresh parsley if desired.
Enjoy!
Donna says
I made this last night for company – added broccoli (which I steamed) and red peppers (which I sauteed with the mushrooms). Delish! Thanks, Julie!
Juggling With Julia says
That is great, Donna! So glad you liked it – thanks for commenting.
Heather says
I made it for the family tonight and added peas to it. The family loved it too!
Juggling With Julia says
Awesome, Heather; thanks for letting me know.
Shannon says
Success! Celia loved it. Full disclosure: I only had whole milk and regular cream cheese, so we had the full-fat version. Yum.
Juggling With Julia says
Woohoo! Glad they liked it. FYI, the “full-fat version” is made with heavy cream, so you are still alright. Nice execution 🙂
Shannon says
I hope this is quick – we have basketball at 6!! 🙂
Shannon says
I am trying this tonight!!
Carmela says
Made it tonight, very good. It was the best I have tried so far, even Olivia liked it!
Lynn says
This is a GREAT recipe! I’ve been using it for the past year or so and love it! So easy and yummy!
Juggling With Julia says
Oh good! I don’t want anyone to just take MY word for it – thanks for the shout out 🙂