Chicken Alfredo with a twist

Ingredients:

2 ½ cups Rotini pasta, whole-wheat, dry (10 oz)

2 cans Low-fat, reduced-sodium cream of chicken soup (two 10¾-oz cans)

1 1/3 cups Fat-free half and half

¼ tsp Ground white pepper

1/8 tsp Garlic powder

1/3 cup Grated parmesan cheese

3 cups Cooked diced chicken, ½” pieces (12 oz)

Directions:

1. In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered about 8-10 minutes or until tender. Do not overcook. Drain well.

2. Mix soup, half-and-half, pepper, garlic powder, parmesan cheese, and chicken in a large pot. Cook for 5 minutes over medium heat, stirring often. Heat to 165 °F or higher for at least 15 seconds.

3. Combine noodles and sauce right before serving. Serve hot.

Note: Keep noodles and sauce separate until serving time. Sauce will thicken upon standing.

1 cup provides 2 ¼ oz equivalent meat/meat alternate and 1 ¼ oz equivalent grains.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Makes six 1-cup servings

 

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