For the past and chicken:
– 6.5oz. high protein pasta (I used chickpeas)
– 6oz. chicken breasts, skinless and boneless
– 1 tsp Italian herbs
– 1/2 tbsp olive oil
– Salt and pepper, to taste
For the alfredo sauce:
– 1 ½ cup milk
– ¼ cup low-fat cream cheese
– Salt and pepper
– 2 small cloves garlic,
– ¾ tbsp light butter
– 1 ½ tbsp flour
– ½ cup grated parmesan cheese
INSTRUCTIONS
1. Prepare the pasta
2. Cook the seasoned chicken on a skillet with oil
3. Blend and cook the sauce on a skillet until the sauce thickens.
4. Add the pasta and stir