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Tips To Save Grocery Money: Cheap Chicken Alfredo - Part 1

thewheatguy's picture
Ingredients
  Chicken thighs 5 , chop (into small bite size pieces)
  Paprika 1 Teaspoon
  Garlic salt 1 Teaspoon
  Frozen peas and carrots 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
For the pasta
  Salt 1 Tablespoon (Boiled in salt water)
  Pasta 4 Cup (64 tbs)
  Water 5 Cup (80 tbs)
For the sauce
  Butter 1⁄2 Cup (8 tbs)
  Low fat cream cheese 8 Ounce (neufchatel cheese)
  Parmesan cheese 3⁄4 Cup (12 tbs)
  Milk 1 Cup (16 tbs)
Directions

MAKING
1. In a pan spray it with cooking spray and pour olive oil.
2. Place the chicken and brown the chicken.
3. In another saucepan melt butter
4. Add the cream cheese stir and allow the cream to melt.
5. In a large pot pour water and add 1 tablespoon of salt, bring it to a boil.
6. Add garlic salt and paprika on the chicken, stir and continue cooking the chicken.
7. Once the cream cheese is melted add the parmesan cheese and stir everything.
8. Add the pasta to the boiling water and cook for 7-8 minutes.
9. Add peas and carrots to the boiling pasta towards the end of 1 minute.
10. Pour milk gradually to the sauce and keep stirring. Season with garlic salt.
11. Turn off the heat and set aside covered.
12. Once the chicken is done, set aside.
13. Once the pasta is cooked drain the water, place the pasta and peas and carrots in a large bowl.
14. Add the half of the cooked chicken and stir.
15. Pour half of the sauce and stir everything well.
16. Then add the remaining half of the chicken and sauce.
17. Stir everything until well combined.

SERVING
18. Serve the Chicken Alfredo hot.

For the complete recipe watch Part 2

Things You Will Need
Large pot
Pan
Cooking spray
Saucepan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Creamy
Method: 
Saute
Ingredient: 
Chicken Thigh
Restriction: 
High Protein
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
5

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