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Sundried Tomato & Balsamic Chicken Skinny Alfredo
4-6
50
Ingredients
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For Marinade:
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2 lb chicken tenders
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1/4 cup STAR Extra Virgin Olive Oil
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1 Tbs. dried basil
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½ tsp. salt
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¼ tsp. pepper
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For Alfredo Sauce:
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1 Tbs. STAR Extra Virgin Olive Oil
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4 garlic cloves, minced
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3 tsp. all-purpose flour
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1 cup chicken stock
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1 cup lowfat milk
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¾ cup freshly grated Parmesan
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¼ tsp. salt
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¼ tsp. pepper
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½ cup Cara Mia Sun Dried Tomatoes Julienne Styled, drained & chopped
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1 cup Cara Mia Artichokes in Water, chopped
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1 cup frozen peas, thawed and drained
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12 oz. whole-wheat angel hair pasta, cooked
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fresh basil for garnish
Instructions
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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.
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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.
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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.
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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.
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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.
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6.
Toss the pasta with the alfredo sauce. Serve topped with some chicken tenders and sprinkled with basil.
