Lunch / Dinner
Lite Pasta Alfredo
There are some words that don’t often grace the lips of light eaters. If ‘alfredo’ has been shunned from your culinary vocabulary, welcome it back with this deliciously light and comforting pasta dish.
This dish — loaded with vegetables, chicken, and kielbasa — won't leave you hungry. If you want even more spicy flavor, up the Cajun seasoning to taste.
Bring a large pot of salted water to boiling for the farfalle. Cook farfalle according to package directions and drain; reserve 1/4 cup of the cooking water. Set aside farfalle and pasta-cooking water.
Whisk together evaporated milk, 1/4 cup Parmesan, and egg yolk in a small bowl for alfredo sauce; set mixture aside.
Sprinkle Cajun seasoning over chicken; toss to coat. Coat a large sauté pan with nonstick spray. Sauté chicken in the pan over medium-high heat until meat is browned and fully cooked, about 4 minutes. Remove chicken; set it aside. Add oil to pan.
Stir in kielbasa, mushrooms, onion, bell pepper, and garlic. Cook until kielbasa browns, about 4 minutes.
Deglaze pan with reserved pasta-cooking water, scraping any bits from bottom of pan. Reduce until water is nearly evaporated. Add chicken, farfalle, and peas. Add alfredo sauce, stirring until thickened. Season dish with salt; garnish with scallions and Parmesan shavings.
Serve alfredo with a fresh salad on the side.
Use a pair of tongs to turn and separate the Cajun-seasoned chicken pieces as they sauté in the pan.
Add pasta water to kielbasa and vegetables; stir with a wooden spoon to scrape up any browned bits in the pan.
Return cooked chicken to the pan, then add farfalle and frozen peas before stirring in the alfredo sauce.
% Daily Value*
Total Fat 11g 16%
Saturated Fat 4g 20%
Cholesterol 129mg 43%
Sodium 728mg 30%
Carbs 40g 13%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.