Skinny Chicken Alfredo Pasta

Ingredients

• Spaghetti

  Protein-fortified, dry, enriched (n x 6.25)

  8 oz or 228g

• Spices Cajun Seasoning

  Compliments

  3 tsp or 12g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  2 cloves, minced or 6g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ¾ cup or 427g

• Thyme

  Spices, dried

  ½ tbsp, leaves or 1g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast fillet or 118g

Directions

1. Cook the pasta according to the package directions in a large pot of boiling water. Drain.
2. Meanwhile, heat a non-stick skillet over medium heat. Toss the chicken with the olive oil and the cajun seasoning. Add the chicken to the skillet and cook for about 4 minutes, flipping once, until they are completely pink. Set aside and keep warm.
3. In a medium saucepan, over medium heat, melt the butter. Add the garlic and cook, stirring for about 30 seconds, until fragrant. Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute. Slowly whisk in the milk, stirring until it is incorporated and smooth. Add the thyme, oregano, salt, pepper, and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly. Reduce the heat to a low simmer until the pasta is ready.
4. Toss together the pasta and alfredo sauce and serve with the cajun chicken on top. Garnish with parsley and additional parmesan if desired.

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