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Hi...
I made this for dinner last night and it is excellent!! Great flavor...I will make this again sometime....This would be great to make for company...they would think that you slaved away in the kitchen, but it is really easy to whip up!!..it's a keeper!
Enjoy!
hugs,
peg
LOW FAT CHICKEN ALFREDO
1 1/2 lbs. boneless skinless chicken breast
1 white onion (medium size)
8 oz uncooked (1/2 box) vermicelli spaghetti
2 oz shredded low fat Parmesan cheese
1/4 teaspoon allspice
1/2 teaspoon basil
2 teaspoons garlic powder (at least)
1/2 jar Heinz fat-free chicken gravy (6 oz)
1 tablespoon flour
6 oz low-fat sour cream
Cut chicken breast into 3/4 inch squares. Sauté in small amount of
vegetable oil over medium to medium-low heat. Dice onions and add to
chicken.
Cook chicken thoroughly, testing by cutting largest piece - juices
should no longer run pink and chicken will be tender.
Sprinkle liberally with garlic powder, basil and allspice; stir in.
Stir in chicken gravy, reducing heat to a simmer. Sprinkle with flour
and stir in water to achieve desired thickening. Do not rely on sour
cream for thickness.
Simmer for 5 minutes over low heat, stirring in 2 oz of Parmesan
cheese. Fold in sour cream and remove from heat.
Cook spaghetti according to package instructions. Drain and rinse with
cool water. Top individual portions of spaghetti with Chicken Alfredo
combination and then sprinkle remaining Parmesan on top.
Serves 4 (except in our family where it's lucky to serve 3!)
Submitted by: Chad C. Warwick
Recipe source: love2collectrecipes yahoo group, submitted by Matthew Goff
I made this for dinner last night and it is excellent!! Great flavor...I will make this again sometime....This would be great to make for company...they would think that you slaved away in the kitchen, but it is really easy to whip up!!..it's a keeper!
Enjoy!
hugs,
peg
LOW FAT CHICKEN ALFREDO
1 1/2 lbs. boneless skinless chicken breast
1 white onion (medium size)
8 oz uncooked (1/2 box) vermicelli spaghetti
2 oz shredded low fat Parmesan cheese
1/4 teaspoon allspice
1/2 teaspoon basil
2 teaspoons garlic powder (at least)
1/2 jar Heinz fat-free chicken gravy (6 oz)
1 tablespoon flour
6 oz low-fat sour cream
Cut chicken breast into 3/4 inch squares. Sauté in small amount of
vegetable oil over medium to medium-low heat. Dice onions and add to
chicken.
Cook chicken thoroughly, testing by cutting largest piece - juices
should no longer run pink and chicken will be tender.
Sprinkle liberally with garlic powder, basil and allspice; stir in.
Stir in chicken gravy, reducing heat to a simmer. Sprinkle with flour
and stir in water to achieve desired thickening. Do not rely on sour
cream for thickness.
Simmer for 5 minutes over low heat, stirring in 2 oz of Parmesan
cheese. Fold in sour cream and remove from heat.
Cook spaghetti according to package instructions. Drain and rinse with
cool water. Top individual portions of spaghetti with Chicken Alfredo
combination and then sprinkle remaining Parmesan on top.
Serves 4 (except in our family where it's lucky to serve 3!)
Submitted by: Chad C. Warwick
Recipe source: love2collectrecipes yahoo group, submitted by Matthew Goff