This Skinny Chicken Alfredo with Noodles is creamy, garlicy goodness without all the extra fat. Things get a lot lighter by substituting milk for heavy cream and trading out the butter for olive oil. Serve up this happy sauce with your favorite whole grain noodles and a side of broccoli for a lean and delicious meal that is ready in under 30 minutes!
Its a New Year and everyone is making those feel good kind of resolutions, so I thought it would be the perfect time to share some of my healthier go-to dinner winners. I’m a believer in all good things in moderation and making simple changes with typical ingredients for a healthier meal that still tastes amazing. I don’t eat beef or pork, so you can bet that chicken or fish is what’s for dinner tonight. This alfredo sauce is still creamy and delicious without all the regret of butter and heavy cream.
Can we talk about the struggles of trying to get a toddler to eat dinner? Tonight was another wonderful evening of attempting to prepare several different items in hopes that one just might work out. My daughter loves noodles if they are purchased at restaurant, but for some reason anything cooked at home is unacceptable. I think I should stock up on to-go bags from Olive Garden and Panda Express and try to pass my cooking off as take-out. Anyway, I just attempted to make bagel pizza thinking that we may have a winning combination on our hands…NOPE. Then, I warmed up some of these leftover noodles and said they were from Olive Garden…NOPE. Next, came a cup of soup from Panera…NOPE. Ladies and Gentlemen we have a hat trick on our hands.
I also learned that strawberries have been removed from the list of acceptable fruits…is anything left on the list? I think not! After the dinner show, my little tot requested a banana….drumroll please! The art of giving a toddler a banana is far more delicate than one could possibly imagine. Do I peel it, cut it into pieces, partially peel it and leave the skin on? Drumroll please…YES, we did it! The whole banana with said skin removed was deemed acceptable. Rejoicing…mother of the year award approaching. Oh wait, said banana was just dropped on the floor. Holding breath before tantrum ensures…oh wonderful, 5 second rule has been utilized. Sigh…is it bedtime yet?
Keep things light with a Skinny Watermelon Margarita after dinner, or reward yourself for being SO good with a Salted Caramel Chocolate Martini. Check out my Saturated Saturday Page for more great cocktail recipes!
- 3 Boneless/Skinless Chicken Breasts
- 6 Cloves of garlic; minced
- 4 Tsp. Olive Oil
- 2 C. 2% Milk
- ¼ C. Flour
- 1 C. Grated Parmesan Cheese
- ⅔ C. Chicken Broth
- ½ Tsp. White Pepper
- ¼. Tsp. Salt
- ⅛. Tsp. Nutmeg
- 2 Tbsp. Fresh Parsley leaves; roughly chopped
- 1 lb.. of your favorite whole grain noodles
- Begin preparing noodles according to package directions.
- Season chicken breasts with salt and pepper; cut into around 1½ inch chunks
- In a bowl, whisk together milk, chicken broth and flour; set aside.
- In a nonstick skillet, heat 2 tsp. olive oil to medium/high heat.
- Add chicken and sauté until opaque for around 4 minutes.
- Remove from heat, place chicken on a plate and set aside.
- Wipe out pan, add 2 tsp. of olive oil on Medium/High heat.
- Add garlic and sauté for around 1 minute until fragrant.
- Add milk mixture and continue whisking until thickened.
- Stir in salt, white pepper and nutmeg.
- Remove from heat; stir in parmesan and parsley until blended.
- Stir in chicken and cooked noodles.
- Serve immediately.