This is my own recipe. Chicken Alfredo is one of Larry's favorites and so I made this one to substitute with low fat. I learned from Cooking Light magazine how to make a "cream" flavor by using the nutmeg in the 1% milk. I really like Cooking Light for ideas.
1 lb boneless, skinless chicken breasts
1/3 cup fat-free Italian dressing
1 tsp minced garlic or 2 tsp garlic powder
Fresh broccoli florets, cooked
8 to 10 oz. angel hair pasta cooked according to package
Combine the dressing and garlic in a large zip-lock bag. Add the chicken and marinate for 4 to 6 hours or overnight.
Creamy Alfredo Sauce:
1/2 cup of Arbor Mist's Melon Zinfandel (you can use any of the Arbor Mist
blush or white wines for this recipe. Cooking sherry works great too)
1 tbs margarine
2 1/2 cups of 1 % milk
1/4 tsp nutmeg
1/2 tsp salt
dash of pepper
1 tsp sugar
1 tsp garlic powder
1 whole egg or egg white, beaten
1/2 cup grated Parmesan Cheese
3 tbls flour mixed with 1/2 cup water
In a large saucepan, combine the margarine and wine. Simmer for one minute. Add the milk, nutmeg, salt, pepper, sugar, garlic powder, Parmesan cheese and egg. Stir constant on medium heat until smooth and just starting to boil. Add the flour mixture and stir until thick. Do not let boil or your sauce may curdle. Reduce the heat and simmer on low for 30 minutes more. It's important to let the sauce simmer that long because that's how it gets its flavor.
While sauce is simmering, remove chicken from marinade and discard the marinade. Broil chicken 5 minutes on each side or until done and golden. Do not overcook. Slice the chicken into bite size pieces. This is a good time to cook the broccoli and pasta. In a very large bowl, combine the pasta, chicken and broccoli. Pour the Alfredo sauce over and mix well.
You can add stir fried vegetables, grilled shrimp, sun-dried tomatoes and mushrooms if you would like in place of the chicken and broccoli. Serve with garlic toast and your favorite salad.
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