Description
A creamy and comforting roasted red pepper and chicken pasta Alfredo that is quick and nutritious.
Ingredients
Scale
- 8 oz whole wheat pasta
- 1 cup cooked chicken, diced
- 1 cup roasted red peppers, chopped
- 1 cup low-fat cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions until al dente; drain and set aside.
- Heat olive oil in a large skillet over medium heat; add minced garlic and sauté for 1 minute until fragrant.
- Add diced chicken and roasted red peppers; stir to combine and heat for 2-3 minutes.
- Pour in low-fat cream and bring to a slight simmer; stir in Parmesan cheese until melted and creamy.
- Toss the cooked pasta into the skillet; season with salt and pepper and mix well.
- Serve hot, garnished with fresh basil leaves.
Notes
For a vegetarian option, substitute chicken with tofu or shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 60mg
