Ingredients

The following ingredients have 6 Servings
  • 1.5 lbs chicken breasts or thighs (cubed)
  • 11 oz whole wheat or gluten free fettuccine (linguine or spaghetti)
  • 1 tbsp oil
  • 1 cup stock (low sodium)
  • 2 cups cold 2% or 3.25% milk
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • Ground black pepper (to taste)
  • 1/2 cup Parmesan cheese (grated)
  • 1 garlic clove (grated)
  • 3 cups frozen peas (broccoli or chopped spinach)
  • 2 tbsp parsley (for garnish)

Instruction

  • Fill large pot with water and bring it to a boil.
  • In a medium bowl, add cold stock, milk, cornstarch, 1/2 tsp salt and whisk with a fork. Set aside.
  • In the meanwhile, preheat large deep ceramic non-stick skillet on medium heat and swirl oil to coat.
  • Sprinkle chicken with a bit of salt and pepper, add to a skillet and cook for 10 minutes, stirring occasionally.
  • While chicken is cooking, add 1 tsp of salt and pasta to boiling water. Cook for 7 minutes until pasta is al dente, stirring a few times to make sure noodles do not stick.
  • Give cornstarch mixture a whisk and add it to the skillet. Stir, bring to a boil and cook for 2 minutes or until bubbly and thickened.
  • Add Parmesan cheese, garlic and stir until cheese has melted.
  • Using tongs, transfer noodles directly from the pot to the skillet. No need to drain in a colander. Grab a bunch at a time, hold right above the pot for a few seconds and add to the skillet.
  • Stir and add peas, broccoli or spinach. Let chicken alfredo warm through for a minute.
  • Turn off the heat and garnish with parsley and black pepper. Serve hot.