CHICKEN ALFREDO

EVERYTHING TASTES BETTER WITH ALFREDO SAUCE...RIGHT????  

This one tastes great and it’s easy on the waistline!!

INGREDIENTS:

1 TBSP. OLIVE OIL

1 LB. CHICKEN BREAST, sliced

Small onion, diced

 2-3 Garlic cloves, minced (remember I’m a garlic lover)

 2 TBSP Whole Wheat Flour

 1 1/3 C Unsweetened Almond Milk (skim or low fat would work too)

 1 C Parmesan Cheese, Grated

 3 TBSP, Neufchàtel cheese (fat free would work too)

1 TBSP Greek Yogurt

 1/2 Tsp Himalayan Salt

Parsley and cracked black pepper for garnish 

1 Spaghetti Squash

INSTRUCTIONS:

Heat olive oil in deep skillet over medium high heat. Season chicken with some garlic and herb salt free seasoning and cook till done set aside. 

Add a little bit of olive oil to pan and heat to medium.  Add onions and cook for 2 minutes stirring constantly.  Add garlic and cook for an additional minute.  Stir in flour until combined.  Gradually add the milk while whisking, make sure to add slowly to avoid clumping!

Cook for 5-6 minutes or until thickens.

*Prepare the spaghetti squash while sauce is cooking

- microwave the squash for about 5 minutes so it is easier to cut.  Cut in half lengthwise and place cut side down in a glass dish with ½ inch water in the bottom and wrap with plastic wrap.  Cook for 12 to 15 minutes-check with fork to see if it will easily come out in strings. Cook longer or let cool. 

Add Parmesan Cheese, Cream Cheese, yogurt, and Himalayan Salt and chicken to the sauce mixture and stir with whisk until cheese melts.

Finish preparing the spaghetti squash by cleaning out with a fork (finished product will look exactly like spaghetti)

Add the chicken mixture to the top of the Spaghetti Squash and garnish with parsley and pepper.