Another day - Spaghetti Meat Sauce with Eggplant Noodles!
CHICKEN ALFREDO WITH
EGGPLANT NOODLES
Chicken in a rich sauce served over quickly-fried eggplant noodles
with bits of sun-dried tomato. The noodles are bland enough to be a lovely foil for meat sauces. A
delicious and flavorful meal that will leave you feeling satisfied for hours.
This creamy rich sauce can be lightened up, if desired. You can use half the amount of cream cheese
and add a little more chicken broth or water.
1 rotisserie chicken
8 oz Japanese eggplant per serving (250 g)
Light-tasting olive oil
3 tbsp chopped sundried tomatoes (45 mL)
(with oil)
Alfredo Sauce:
8 oz light cream cheese (250 g)
1 cup chicken stock (scroll down at link) (250 mL)
1/2
cup whipping cream (125 mL)
1/2
cup grated Mozzarella cheese (125 mL)
1/4
cup grated Parmesan cheese (60 mL)
2 tsp minced garlic (10 mL)
1/2
tsp black pepper (2 mL)
11/2 tsp dried cilantro (7 mL)
Debone
chicken and dice into bite-sized pieces.
Set aside. Peel eggplant and cut into thin strips which will resemble
noodles when cooked.
Alfredo Sauce: In deep frying pan, place cream cheese broken
up into bits. Add chicken stock,
whipping cream, Mozzarella cheese, Parmesan cheese, garlic and black
pepper. Bring to a boil and whisk
constantly until the sauce thickens and is smooth. Stir in the chicken and heat slightly. Sprinkle with dried cilantro. Keep warm.
Eggplant Noodles: In large frying pan, in 2 tbsp (30 mL) olive
oil, stir fry eggplant noodles for 5 minutes.
Add sundried tomatoes and stir fry one more minute. Top with Chicken Alfredo and serve.
Yield: 4 servings
1
serving
515.3
calories
56.0
g protein
38.9
g fat
0.4 g fiber
8.2
g net carbs
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