Sundried Tomato & Balsamic Chicken Skinny Alfredo

20 Serves 4-6 #STARFineFoods Ingredients: For Marinade: 2 lb chicken tenders ¼ cup Ortalli Balsamic Vinegar Modena 1/4 cup STAR Extra Virgin Olive Oil  1 Tbs. dried basil ½ tsp. salt ¼ tsp. pepper   For Alfredo Sauce: 1 Tbs. STAR Extra Virgin Olive Oil  4 garlic cloves, minced 3 tsp. all-purpose flour 1 cup chicken stock 1 cup lowfat milk ¾ cup freshly grated Parmesan ¼ tsp. salt ¼ tsp. pepper ½ cup Cara Mia Sun Dried Tomatoes  Julienne Styled, drained & chopped 1 cup Cara Mia Artichokes in Water, chopped 1 cup frozen peas, thawed and drained 12 oz. whole-wheat angel hair pasta, cooked fresh basil for garnish Instructions:

In a large zip-top back, add the chicken, balsamic vinegar, olive oil, basil, salt and pepper. Marinade in the refrigerator for 30 minutes.

 

In a large sauté pan, heat up the olive oil over medium-high heat. Sauté the garlic until fragrant, about a minute. Sprinkle in the flour and mix well, cooking for another 2 minutes while mixing.

Slowly incorporate the chicken stock, whisking until you no longer have clumps. Whisk in the milk and simmer for 8 minutes, whisking occasionally, until the sauce has thickened.

While the sauce thickens, remove the chicken from the marinade. Discard the marinade. On a sauté pan, over medium high heat, cook the chicken 4 minutes on one side and 2 minutes on the other.

 

Add the Parmesan, salt and pepper to the alfredo and mix well. Add the sundried tomatoes, artichokes, peas and heat through for 2 more minutes.

Toss the pasta with the alfredo sauce. Serve topped with some chicken tenders and sprinkled with basil.

Sundried Tomato & Balsamic Chicken Skinny Alfredo

 #STARFineFoods

Ingredients

Instructions

1

In a large zip-top back, add the chicken, balsamic vinegar, olive oil, basil, salt and pepper. Marinade in the refrigerator for 30 minutes.

 

2

In a large sauté pan, heat up the olive oil over medium-high heat. Sauté the garlic until fragrant, about a minute. Sprinkle in the flour and mix well, cooking for another 2 minutes while mixing.

3

Slowly incorporate the chicken stock, whisking until you no longer have clumps. Whisk in the milk and simmer for 8 minutes, whisking occasionally, until the sauce has thickened.

4

While the sauce thickens, remove the chicken from the marinade. Discard the marinade. On a sauté pan, over medium high heat, cook the chicken 4 minutes on one side and 2 minutes on the other.

 

5

Add the Parmesan, salt and pepper to the alfredo and mix well. Add the sundried tomatoes, artichokes, peas and heat through for 2 more minutes.

6

Toss the pasta with the alfredo sauce. Serve topped with some chicken tenders and sprinkled with basil.

1

In a large zip-top back, add the chicken, balsamic vinegar, olive oil, basil, salt and pepper. Marinade in the refrigerator for 30 minutes.

 

2

In a large sauté pan, heat up the olive oil over medium-high heat. Sauté the garlic until fragrant, about a minute. Sprinkle in the flour and mix well, cooking for another 2 minutes while mixing.

3

Slowly incorporate the chicken stock, whisking until you no longer have clumps. Whisk in the milk and simmer for 8 minutes, whisking occasionally, until the sauce has thickened.

4

While the sauce thickens, remove the chicken from the marinade. Discard the marinade. On a sauté pan, over medium high heat, cook the chicken 4 minutes on one side and 2 minutes on the other.

 

5

Add the Parmesan, salt and pepper to the alfredo and mix well. Add the sundried tomatoes, artichokes, peas and heat through for 2 more minutes.

6

Toss the pasta with the alfredo sauce. Serve topped with some chicken tenders and sprinkled with basil.

Prep Time: 30

Cook Time: 20

Total Time: 50

Serves: 4-6

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