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Lightened Chicken Alfredo Recipe


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     Lightened Chicken Alfredo

Category   Entrees - Maindishes
Sub Category   None
Servings   4

8 oz uncooked whole-grain penne pasta
8 cups fresh baby spinach
2 tsp butter
1 clove garlic, minced
1 tbsp all-purpose flour
1 1/2 cups 2% milk
4 ounces low-fat cream cheese
1/4 cup grated parmesan cheese
2 cups shredded or chopped cooked chicken breast
1/4 tsp salt
1/4 tsp black pepper

Cook pasta in boiling water in a large soup pot for 8 minutes or until tender; remove from heat. Add spinach and let stand 15 to 30 seconds, stirring occasionally until spinach is wilted. Drain and set aside.
Melt butter in same pot over medium heat. Add garlic; saute 1 minutes. Add flour and cook 1 minute (mixture will be crumbly). Whisk in milk. cook, whisking constantly, for 2 minutes. Add cream cheese, salt, and pepper; stir until smooth. Stir in chicken; cook 1 minutes or until heated through. Combine pasta mixture and sauce in a large bowl. Serve immediately.

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