A few days ago, Sarah asked me if I had a good alfredo recipe. I told her I had a good one, but it was really, REALLY unhealthy.

That night, I decided I wanted alfredo sauce for dinner, but I didn't have whipping cream or a lot of butter to make the full-fat recipe happen.

This was my 'healthier' creation (with ingredients I enjoy), and it turned out well considering this is the first time I attempted it.

Light Chicken Alfredo Sauce
Adapted from Agnoletti with Light Alfredo Sauce
Serves four.

Chicken
2 chicken breasts
2 teaspoons olive oil
Salt and pepper

Light Alfredo Sauce
1/2 cup nonfat yogurt
1/2 cup 2% milk
2 tablespoons half and half
1 teaspoon flour
1/4 cup parmesan
Pepper to taste

Cut chicken into bite-sized pieces and season. Pour olive oil into pan over medium heat. Brown the chicken in the pan, stirring occasionally. After chicken is browned, take out of pan and dab excess oil off with a paper towel.

In the same pan, lower heat, add yogurt and milk and simmer. Be careful to not have the heat on too high because scalded milk in a sauce makes an unhappy sauce. Add the half and half and a teaspoon of flour to help thicken the sauce. Make sure to use a whisk to break apart the flour so it does not make the sauce lumpy. The sauce will gradually thicken over the heat.

As the sauce thickens, put the chicken back into the pan to meld with the sauce. Let them meld together for about ten to fifteen minutes. Add pepper to taste. After that, take the pan OFF the heat and pour in the parmesan. Keep in mind that the cheese will make the sauce saltier and once you add it to the mix, you cannot take it out. Measure the parmesan in increments so the sauce won't be TOO cheesy. (If that's possible.)

Once the parmesan melts through, pour sauce on top of pasta and enjoy.


What is YOUR favorite alfredo recipe?

-Erin