Chicken Alfredo
This white sauce is so creamy and delicious that you’ll begin to make it as a dipping sauce. The moist chicken absorbs this flavor making every bite count in this dish. Do not fret if you are a vegetarian, it is every bit luscious without chicken. Alternatively, increase the amount of vegetables to your liking if you are not using chicken. I love making this for guests, especially with fussy children. Go ahead you will see; they will be asking for seconds! If calories are not an issue, make with complete regular cream, I tend to lighten it up a bit so use low fat milk.
The human digestive system can easily digest Parmesan cheese, absorbing all its health benefits. There is also no lactose present, so lactose intolerant individuals can enjoy this cheese with no worries
50 min

cup low fat butter

1 cup button mushrooms, sliced

1 small yellow squash (yellow zucchini), chopped 

2 medium garlic cloves, minced

1 ½ cup low fat milk

½ cup regular or light cooking cream

¼ teaspoon ground nutmeg

¼ teaspoon kosher salt 

¼ teaspoon white pepper 

2 cups good quality Parmesan cheese, grated  

1 teaspoon all purpose white flour 

¼ teaspoon lemon zest, grated

½ teaspoon fresh rosemary, finely chopped
For the chicken:
Extra virgin olive oil

2 chicken breasts 

¾ tablespoon grated lemon zest

kosher salt

ground nutmeg

Black pepper for garnish 

1 12-ounce package fresh spinach fettuccini or spaghetti. If not available dried will work

  1. Preheat oven to 170°C/340°F

  2. In a medium saucepan, melt butter over low heat then add mushrooms. Increase heat to medium and sauté for 4 minutes, stirring regularly.  Add yellow squash, garlic, milk, cream, nutmeg, salt and white pepper. Heat for 4 minutes.
  3. Switch to low heat, add Parmesan cheese then simmer for 5 minutes stirring regularly.
  4. In another large pot, bring water to a boil for the pasta.  Drizzle some olive oil and sprinkle salt in the water. 
  5. Stir in flour. Then add lemon zest and rosemary.  Sauce should not be too thick; the joy of this dish is drenching the entire dish.
  6. In nonstick pan, place the chicken breast drizzling a touch of olive oil over the top.  Season with lemon zest, salt, pepper, and nutmeg. Bake for approximately 15 to 20 minutes.
  7. Chicken should be cooked well and no longer pink. After taking it out and leaving it aside to cool off, using a fork or your hands, shred then set aside again. 
  8. While preparing the chicken, the sauce should be simmering over very low heat.  Add pasta to the boiling water and prepare as package instructs.  Of course, shorter amount of time for al dente pasta.
  9. Drain pasta and drizzle a touch of olive oil to the finished pasta. 
  10. Turn heat off for sauce and let cool for 5 minutes.
  11.  Lay the drained pasta over a large serving dish. Pour sauce over the pasta and add the chicken. 
  12. Grate fresh black pepper as garnish. If you prefer, everything can also be served separately. 
Take note! This recipe uses the following:
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