Guiltless Chicken and Vegetable Alfredo

By North Star



Ingredients.

8 oz. chicken breast, boneless and skinless, cut into strips
1 can reduced sodium chicken broth
1 (16-oz.) bag frozen vegetable
1/4 cup whole wheat or all-purpose flour
1 tsp. garlic, minced
1/2 cup non-fat sour cream
1 tsp. dried basil
1 Tbsp. freshly grated Parmesan cheese
2 cups hot cooked whole wheat pasta

Bring a pot of water to a boil and cook pasta.

Lightly spray a non-stick pan with cooking spray.

Stir-fry chicken about 3 minutes over medium-high heat until no longer pink. Stir in vegetables, garlic and basil and continue to cook 3 minutes longer.

Combine broth and flour until smooth. Stir into chicken mixture and bring to a boil, reduce heat and simmer 3 minutes, stirring frequently.

Remove from heat and stir in non-fat sour cream and Parmesan cheese. Serve over pasta.

Yield: 4

PER SERVING:
CALORIES: 280
FAT: 2g SATURATED FAT: 1g
SODIUM: 370mg
CARBOHYDRATE: 42g
CHOLESTEROL:355mg
PROTEIN:23g
FIBER: 5g

recipe from www.waukeshamemorial.org
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