Low-Fat Chicken and Noodles with Alfredo-Style Sauce Recipe

Ingredients

Servings: 4

6 ounces dried no-yolk egg noodles

1/4 cup light tub cream cheese

1/4 cup fat-free or light sour cream

1/4 cup fat-free milk

1 medium garlic clove

1/2 tsp salt

1/4 tsp pepper

Vegetable oil spray

1 pound boneless, skinless chicken breasts or tenderloins, all visible fat discarded, cut into thin strips

1/4 cup minced green onions

2 tbsp shredded Parmesan cheese

Pepper to taste (optional)

Exchanges/Choices:

2 Starch

4 Very Lean Meat

1/2 Fat

Calories 354

Calories from Fat 58

Fat 6g

Saturated Fat 2.8g

Cholesterol 80mg

Sodium 497mg

Carbohydrate 36g

Dietary Fiber 2g

Sugar 5g

Protein 35g

Prepare the noodles using the package directions, omitting the salt and oil. Drain well.
Meanwhile, in a food processor or blender, process the cream cheese, sour cream, milk, garlic, salt and 1/4 tsp pepper until smooth.
Heat a 12-inch nonstick skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray. Cook the chicken for 5 minutes, or until no longer pink in the center, stirring frequently.
Stir in the cream cheese mixture. Cook for 30 seconds. Stir in the noodles. Remove from the heat.
To serve, sprinkle with the green onions, Parmesan and pepper.

Fun Facts / Cooking Tips
	You really need to use fresh garlic for this low-fat and low-calories diabetic dish. It is the key to the excellence of the sauce.

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