Fettuccine with chicken and light Alfredo sauce

Instructions

1. In a large pot, cook the spaghetti according to package instructions. Omit any oil it calls for.
2. In a large sauce pan over medium high heat, heat 1 tsp olive oil. When the oil is hot, add the cubed chicken into a single layer in the saute pan.
3. Let the chicken cook for 3 minutes, before stirring. Add it the minced garlic and 1/2 tsp salt. Cook the chicken for another couple of minutes until cooked. Pour the chicken out into a plate and wipe out the saucepan.
4. Turn the heat down to medium. Add the remaining 2 tsp olive oil. Add the flour. Whisk until combined. Pour in the warm milk slowly, whisking as you pour.
5. When the sauce thickens, slightly add in the cream cheese, Parmesan cheese, salt and pepper. Continue whisking until sauce is smooth and creamy.
6. If the sauce gets too thick, add in a couple tablespoons of reserved pasta water.
7. Add the chicken back into the sauce and toss until it is completely coated. Top with Parmesan cheese and fresh parsley if desired.

• Servings : 4
• Ready in : 30 Minutes
• Course : Main courses
• Recipe Type : Pizza, Pasta, Spagetty, Quiches
• Ingredient : All-purpose flour, Caw-milk, Chicken breast, Cream cheese, Flour, Garlic, Ground black pepper, Milk, Olive oil, Parmesan cheese, Parsley, Pepper, Philadelphia cream cheese, Salt, Spaghetti