2 tsp Smart Balance Buttery Spread Original
1 Tbsp Garlic minced
3 Tbsp Organic whole wheat flour
2 Cups Great Value Fat Free half & half
1/4 tsp each salt, pepper, nutmeg
1/8 cup (2 Tbsp) Great Value grated Parmesan cheese*
2 chicken breasts cooked & cubed... I used EVOO and a little bit of garlic while cooking the chicken
Melt butter in medium saucepan. Add garlic and cook over low heat about 1 minute or until fragrant. Whisk in flour, then whisk in half & half until well combined. Finally, whisk in salt, pepper, and nutmeg, and bring to a boil, whisking frequently. Reduce heat and simmer 5 minutes or until thickened. Remove from heat and stir in parmesan cheese. Mix in cooked chicken cubes. Serve over pasta! And side it with Steamed Brocolli and Raw Carrot Sticks! YUMMY!
You do not have to use the chicken.. just serve the sauce over pasta! :)
Hubby Star Rating: 9 Stars (out of 10)
*This is where the fat comes from and I choose not to use the Reduced Fat GV Parmesan Cheese because it has Partially Hydrogenated Oil in it and that turns into TRANSFAT! Not sure why the Reduced Fat has it and the Full Fat doesn't.. but oh well. You can read more about Partially Hydrogenated Oils here http://en.wikipedia.org/wiki/Trans_fat
Recipe Origin: Unknown.. I got it from the internet somewhere a while back and it doesn't have the link on the bottom of the printed page.. sorry!
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