Happy Sunday Everyone! Can you believe that Christmas is just about 2 weeks away? I seriously can’t.
Today Mike and I spent most of the day cleaning/doing chores while playing Home Alone in the background. We finished decorating our little Christmas tree that we bought last night. It’s a live planted tree that we got from Pathmark for 10 bucks! Only about 2 feet tall and his name is Herbert.
Mike had mentioned being in the mood for some pasta with Alfredo sauce so I went on the look out for a healthy Alfredo recipe! The one we ended up using is from Minimalist Baker’s food blog, but I used whole wheat flour for mine so the amount is a little different. We also added some grilled chicken and sauteed kale and it worked wonderfully!
Whole Wheat Pasta with a Light Alfredo Sauce, Grilled Chicken, and Sauteed Kale
(approx 3-4 servings)
For the Light Alfredo Sauce:
1 Tbsp Extra Virgin Olive Oil
2-3 Cloves of Minced Garlic
1 Cup of Skim Milk
1/2 Cup of Chicken Broth
2-3 Tbsp Whole Wheat Flour
1/4 Cup Grated Parmesan Cheese
1 Tbsp Pesto Sauce
1/4 Tsp Each of Salt, Pepper, and Red Pepper Flakes
Heat up a large sauce pan on medium. Once it’s hot add the oil and garlic and stir them. Add in the milk and broth, stirring all of them together. Slowly add in the whole wheat flour, making sure to sprinkle in only a little at a time and to whisk well and get rid of any lumps. We used about 3 tbsps and the sauce came out pretty thick. So if you don’t like yours too thick, you may want to stop at about 2. Finally add in the cheese, pesto, salt, pepper, and red pepper flakes. And viola! A super yummy Alfredo Sauce, but way less heavy and much healthier!
We grilled the chicken in a large sauce pan with a tiny bit of olive oil, some minced garlic and chopped up onions. Once the chicken started cooking a bit, we added handfuls of kale and cooked that in with all the yummy chicken, garlic, and onions. And that was it! Threw the pasta in a bowl with the chicken and kale and mixed in the sauce. It was delicious.