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ALFREDOOOOOOO. Is there anything superior to anything pasta that is suffocating in spread and cream and cheddar and more cheddar? I think not. Is there anything more awful for that New Year's Diet Resolution you're claiming to keep? Most likely additionally not.
Be that as it may, hello, I have you (and our TOTALLY REAL, no-I-have-NOT-been-voraciously consuming food this-pizza diet) secured.
I helped up this velvety, cheddar y spinach alfredo sauce by nixing the cream by and large and rather utilizing a roux with skim milk. Chicken and spinach include some protein (and other likely critical supplements, blah, blah) and some shading to the blend, lastly we dainty the sauce out a bit by reusing a portion of our decent, boring pasta water.
INGREDIENTS
- 1 lb. penne pasta
- 4 Tbsp. unsalted butter
- 2 cloves garlic, minced
- 4 Tbsp. all purpose flour
- 2 cups skim milk
- 2 Tbsp. light cream cheese
- 1.5 cups parmesan cheese
- 2 cups cooked shredded chicken
- 2 cups fresh spinach, chopped
- salt and pepper to taste
INSTRUCTIONS
- Cook the penne in very salty water until al dente.While the pasta cooks, melt butter in a separate large saucepan over medium heat. Add chopped garlic and sauté until fragrant and cooked through, about 2 minutes.
- Add flour to butter and whisk to combine and form a roux. Let roux cook for 1-2 minutes.
- Add milk a little at a time, whisking constantly to work out any lumps. Milk will thicken up quickly at the beginning, but as you whisk the rest of the milk in it will loosen the sauce.