This rich and creamy recipe gives ordinary chicken alfredo a healthy twist, combining fat-free half and half with canned cream of chicken soup and whole-wheat rotini noodles.
2 1/2 cups Rotini pasta, whole-wheat, dry (10 oz)
2 cans Low-fat reduced-sodium cream of chicken soup (Two 10 3/4-oz cans)
1 1/3 cups Fat-free half and half
1/4 teaspoon ground white pepper
1/8 teaspoon garlic powder
1/3 cup grated Parmesan cheese
3 cups Cooked diced chicken, 1/2″ pieces (12 oz)
1. In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered about 8-10 minutes or until tender. Do not overcook. Drain well.
2. Mix soup, half-and-half, pepper, garlic powder, parmesan cheese, and chicken in a large pot. Cook for 5 minutes over medium heat, stirring often. Heat to 165 °F or higher for at least 15 seconds.
3. Combine noodles and sauce right before serving. Serve hot.
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 6 Servings