Friday, April 4, 2008

Chicken Mushroom Alfredo w/ Whole Wheat Penne

3 oz. Tyson diced chicken breasts, thawed
1 cup fresh chopped spinach
1 cup fresh sliced mushrooms
1/4 cup skim milk
1/2 tsp concentrated basil
1/4 tsp chopped organic garlic
1 tsp Butter Buds
1 can 98% fat free Campbell's Cream of Chicken Soup
3 wedges of Laughing Cow Light Garlic & Herb cheese
1 box Ronzoni Healthy Harvest Penne Pasta
Cook pasta according to directions. I always add a palm full of sea salt to my water to season the pasta a little.
Mix soup, mushrooms, garlic, basil, buds, chicken, cheese wedges and milk in saucepan. Cook over low to medium heat until blended and cheese is melted. Add spinach and stir to warm. Serve over 1 cup of pasta and top with 1 tsp of Parmesan cheese. Absolutely delish!
Sauce serves 4 approximately 1/2 cup servings - 2 points per serving
1 cup of pasta - 3 points
(Always check points which may differ depending on the ingredients you use.)

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