Tuesday, January 29, 2008

Lemon Chicken Alfredo Pasta

Okay, so I was a little scared to make this dish...so I made half with the lemon flavoring and half with the regular alfredo sauce. BIG MISTAKE!! Okay, so it is still great with just the reg, but the Lemon flavor adds some kick! It is fun for a Chicken Alfredo that is a little on the edgy side. Now, I know you are all thinking, "oo, I just don't know..." TRY IT! I really, really liked this recipe!

Lemon Chicken Alfredo Pasta

Printable Version

7 oz. wheat pasta, cooked

2 Boneless, Skinless Chicken Breasts

Cook pasta. Cut chicken into bite-size pieces and boil until cooked through.
Drain both pasta and chicken, top with Sauce and garnishes below.

1/4 Cup butter
3/4 Cup flour
1 1/2 Cup 2% milk
1 1/2 Cups chicken broth
3/4 cup Parmesan Cheese
1 tsp. Parsley Flakes
2 tsp. Oregano
2 Tbs. grated lemon peel
6 Tbs. fresh lemon juice
1 large tomato, diced
green onions

Melt the butter on low heat. Add flour, milk and broth and cook until slightly thicken. Add Parmesan cheese 1/4 cup at a time. Heat until parmesan is melted, then add parsley flakes, oregano, lemon peel, and lemon juice.
LOW HEAT! Enough said! (Okay, so one more tip...I used 1% the first time(because we are anti-2%) and it wasn't quite the correct consistency. Definitely use 2%!!!)

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