Pasta With White Sauce and Grilled Chicken
Simple to make pasta recipe that is perfect for weeknight dinners.
Yield: 4 servings
Calories: 1089cal
Cost: $10
Materials
- 3-4 Chicken Breast - I prefer marinated chicken for this recipe - refer to notes below
- 16 oz. Pasta linguine, fettuccine, or spaghetti
- 8 oz. cream cheese
- 4 tbsp. butter unsalted
- 1&1/2 tsp garlic power
- 2 cups milk 2% or whole
- 3 oz. Parmesan cheese you can add more to thicken, if you need it
Instructions
- In a saucepan, melt butter
- Whisk in the cream cheese
- Add garlic powder
- Stir in the milk
- Let thicken as you stir occasionally
- Before serving, mix in the Parmesan cheese
- The sauce will thicken more as it cools - If it becomes too thick, add a little milk & heat it up again to thin it out
Chicken:
- The best way to prepare it to grill the chicken & slice into cubes or strips
- If a grill is not available - use a large skillet over medium heat, cut into strips, and fry in a little olive oil - turning to cook both sides evenly. Chicken is done when inside is white and juices run clear
Pasta:
- Cook to your preference - I always go a little past Al-Dente.
Notes
Marinating your chicken breast - I actually use a steak marinade from the seasoning aisle. It's called Montreal Steak Seasoning - my kids love the flavor & so do we.
- In a large zip tight bag, add red wine vinegar 2 Tbsp, Water 2 Tbsp, Oil 1 Tbsp, Seasoning 1 Tbsp, and chicken breast
Nutrition
Calories: 1089cal | Carbohydrates: 97g | Protein: 67g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 866mg | Potassium: 1210mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1545IU | Vitamin C: 2mg | Calcium: 496mg | Iron: 3mg