8 oz. linguine
1 1/4 lb. chicken breast strips
2 1/2 cups light alfredo sauce (recipe below)
1/3 cup shredded fresh Parmesan cheese
2 Tbsp. chopped fresh parsley
1. Cook Linguine; keep warm in pot off to side
2. Make alfredo sauce:
2 tsp. butter
2 Tbsp. finely chopped shallots
1 clove garlic, crushed
2 cups (1 pint) fat-free half & half
3 Tbsp. flour
1/2 cup light sour cream
1/2 cup grated Parmesan cheese
salt and pepper to taste
Melt butter. Add shallots and garlic. Cook 1 min.
In med. bowl, beat half & half and flour with wire whisk. Add to pan. Heat to boiling, whisking frequently. Beat in sour cream with whisk. Reduce heat to low and cook 1-2 minutes. Stir in cheese and salt and pepper. Serve over linguine or favorite pasta.
3. Fry up chicken slices.
4. Add chicken, alfredo sauce and linguine together; stir to mix; garnish with cheese and parsley
SERVE IMMEDIATELY!
