A light version of your favorite chicken alfredo recipe. There is no cream in this recipe and you'll never miss it.
Keyword Chicken alfredo
Prep Time 15minutes
Cook Time 14minutes
Author Muna Kenny
3oz.or 100gm dry spaghetti
1 1/4cup2%low-fat milk
100gm skinless chicken breast
1/4cuppacked Parmesan Cheesegrated
1teaspoongarlic or onion powder
MAKING THE PASTA
Cook the spaghetti as per instruction written on the box, or boil for nine minutes. Drain and then rinse with cold water.
GRILLING THE CHICKEN
Season chicken breast with salt, black pepper, and garlic powder from both sides.
Add the chicken to a hot grill. If your grill is too hot, you will not need oil and the chicken will not stick to it.
Cook the chicken breast for 3 to 4 minutes on each side. Remove and cover immediately with another plate or aluminum foil for 3 minutes, this will allow the chicken to cook further from the inside and stay tender.
Cut the chicken breast into bite size, and keep aside.
MAKING CHICKEN ALFREDO
In a hot pan, add the butter and the chicken, cook for one minute.
Mix the milk with cornstarch (This is called faking heavy cream) and pour on top of the chicken. When it comes to a boil add the Parmesan cheese. Stir for one minute then add the spaghetti. Mix well. If you wish you can season with black pepper.