I got this recipe from this great cookbook I picked up from the library. It has a healthier version of lots of recipes from different recipes. This one is from Macaroni Grill. I'll definitely be making it again!
Ingredients
Cheese Sauce
2 cups skim milk
1/4 t Chicken bouillon powder
1 C shredded low-fat Parmesan cheese
3 oz fat free cream cheese, softened
1 T cornstarch
Pasta
4 T diet margarine
1/2 c diced red onion
1/2 c chopped pancetta (I just used bacon)
1 T chopped garlic
3/4 c chopped green onions
12 oz grilled chicken, sliced (I actually made this without the chicken, but I'll try it with next time)
12 oz farfalle, cooked
1/2 c skim milk
1 T chopped fresh parsley, for garnish
Directions
1) For cheese sauce, heat 1 1/2 c of skim milk in a medium saucepan. Whisk in chicken bouillon powder and cheeses just as the milk starts to boil. Stir in the cornstarch and the remaining 1/2 c milk and whisk. Let mixture thicken and remove from heat.
2) In a large skillet, melt the margarine and saute the onion, pancetta and garlic. Let simmer until the veggies are just softened. Add green onions, grilled chicken and the cooked pasta. Stir in the 1/2 c milk and add the cheese sauce. Stir to blend all the ingredients.
3) Serve the pasta sprinkled with the parsley.
Serves 4. Each serving is 635 grams. The original Macaroni Grill version has 1,310 calories per serving. I didn't use all the suggested low calorie options, so mine was probably somewhere in between.
No comments:
Post a Comment