Use leftover cooked chicken or turkey and whatever vegetables you have on hand to prepare this easy, satisfying meal in no time.
1/2 pound uncooked whole wheat or durum semolina Fettuccine or penne pasta2 tablespoons Olive oil1 teaspoon grated Garlic(optional)1/2 cup Parmesan cheese3 tablespoons reduced-fat Sour Cream1 cup low-fat Milk1 cup cooked Vegetable(asparagus or green peas are good)2 cups cooked Chicken or Turkey, in chunksFresh ground black Pepper to taste
Boil water and add pasta. cook until tender. Drain.Heat oil in sauce pan. Cook garlic in oil. Add cheese to oil and melt.Stir sour cream into melted cheese.Add milk slowly to sauce. Turn off heat when sauce begins to congeal. Fold vegetables into sauce. Fold chicken into sauce. Fold drained pasta into sauce and coat all noodles. Garnish with black pepper if desired. Serve immediately.
Consider adding two cups of vegetables and just one cup of cooked chicken, and one quarter of the olive oil to adjust the fat and calories in this dish.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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