Do you love pasta with Alfredo sauce, but shy away from it because of the amount of fat it has?
Today is your lucky day! I’ve got a lower fat recipe for you to try, and I think you’ll love it! I know my family did!

I found a recipe a while ago for this from the Food Network, and I made a few changes, including gluten free pasta, since that’s what we generally prefer.

I also added my favorite grilled chicken (which you don’t have to add if you’re making this as a side dish).

Please try this one out soon, and come back to tell me what you thought!

PASTA: Heat a large kettle of water on the stove till boiling. Cover, and turn off heat. (This will save you some time later)

GRILL: Preheat gas grill to high, and close lid. (Preheating should take no more than 5 minutes.)
Place chicken breasts into a gallon-sized zipper bag. Add 2 Tablespoons of Olive Oil (I used Lemon Olive Oil), and any seasoning you’d like. (For this one, I used oregano, pepper, and garlic powder.) Seal bag and work bag in hands until chicken is fully coated. (I suggest you have someone manning the grilling of the chicken while you cook, to make sure you are running right on schedule.)

SAUCE: Melt butter in a skillet over medium heat. Add the garlic and lemon zest; cook about 1 minute. Add the flour, and stir well. Continue cooking till it thickens.

CHICKEN: Take each chicken breast out of the bag and lay it on the grill. Close the lid and let it cook for 6 minutes.

PASTA: Turn the heat back onto the kettle of water.

SAUCE: Whisk in the milk and salt and continue to whisk while cooking, for about 3 minutes. Add cheeses and stir till melted in. Add parsley and turn off heat.

CHICKEN: Flip chicken breasts over using tongs, and cook an additional 6 minutes only. Move chicken to a plate and cover tightly with foil to seal juices in. Set aside.

PASTA: Drop the pasta into the water and cook 11 minutes. Save 1 cup of the cooking water, then drain the pasta and return it to the pot.

CHICKEN: Slice against the grain.

SAUCE: Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine. Taste and season with any more salt or pepper as needed.

SERVE: Swirl Pasta Alfredo on plate and top with chicken slices. I added steamed green beans, drizzled with a balsamic glaze.

Hope you love it! That’s all for now…see you next time 🙂