Chicken Farfalle with Low-Fat Alfredo Sauce

5 steps · 45 min total

1. 01

   Cook Chicken and Pasta

   Cook the chicken breasts until they're opaque and cooked through; you can sauté them with a little olive oil, salt, and pepper until they're lightly golden. Set the cooked chicken aside.

   While the chicken cooks, prepare the farfalle pasta according to package directions until al dente. Drain and set the pasta aside.

2. 02

   Make the Roux

   In a saucepan, melt the 1 1/2 tablespoons of butter. Stir in the flour, cooking for about 1 minute until it forms a smooth paste.
3. 03

   Simmer the Sauce

   Gradually whisk in the 1 1/2 cups of skim milk, salt, pepper, 1 tablespoon garlic powder, juice of 1 lemon, and 1/3 cup white wine. Bring the mixture to a boil, whisking constantly to prevent lumps. Reduce the heat and let it simmer for about 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
4. 04

   Combine and Toss

   In a large sauté pan, add the cooked farfalle pasta and chicken. Heat the pan over medium heat, then pour in the low-fat Alfredo sauce. Toss everything together gently until the pasta and chicken are evenly coated.
5. 05

   Serve with Parmesan

   Sprinkle each serving with 2 teaspoons of Parmesan cheese and season with additional salt and pepper to taste, if needed. Serve immediately. (This recipe tends to make a generous amount of sauce, so you can always add more at the table if you like.)