Friday, June 18, 2010
MACARONI AND CHICKEN SUPPER
CHICKEN LINGUINE ALFREDO - converted to MACARONI AND CHICKEN SUPPER
Dreamfields Pasta is a real breakthrough for carb conscious pasta lovers! Substitute Dreamfields Macaroni for the linguine. The topping tastes very similar to a bread crumb topping.
12 oz Dreamfields Linguine or Spaghetti Pasta
8 oz light or regular cream cheese
3/4 cup grated Parmesan cheese
(canned variety works well)
1/2 cup butter
1/2 cup Hood Carb Countdown Milk,
OR half cream and water
2 cups or more of diced, cooked chicken, OR turkey
In large saucepan, bring substantial amount of water to a boil. Add Dreamfields pasta. Return to boiling and set timer for 11 minutes. Drain using a colander or strainer.
While pasta is cooking, in another large saucepan, combine cream cheese, Parmesan cheese, butter, and milk or cream mixture. Over medium to low heat, stir until everything has melted and the sauce is smooth after whisking. Stir in chicken or turkey and cook briefly over medium-low heat until meat is hot. Stir in Dreamfields pasta. Sprinkle each serving with freshly grated black pepper or a favorite seasoned herb mix. Serve alongside a salad, if desired. Refrigerated leftovers, heated, taste just as good the next day.
Helpful Hints: For sodium conscious folks, use 1/4 cup Parmesan cheese and 1 tsp No Salt.
Nutritional Analysis: 6 servings
511 calories, 19.9 g protein, 30.2 g fat, 7.1 g carbs
For Crumb Topping (optional):
1/2 cup grated Montery Jack cheese (125 mL)
1/3 cup Gluten-Free Bake Mix (75 mL)
3 tbsp butter, melted (45 mL)