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A “healthified” version of the Alfredo sauce makes this dish light and you don’t have to feel guilty eating it!
1. Cook pasta as directed on the package. Cook peas as directed on the package. Cubed and cook chicken in a skillet over medium heat.
2. Combine broth and flour in a saucepan. Stir in cream cheese; cook 2 minutes, stirring constantly until mixtures boils and thickens. Stir in chicken and peas. Sprinkle with 1 tablespoon Parmesan cheese and the parsley.
3. Toss pasta with sauce, the remaining 2 tablespoons of Parmesan cheese and nutmeg.
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