Pasta and Light Alfredo Sauce with Roasted Chicken Breast
four boneless chicken breasts
1 tsp dried oregano
¾ tsp lemonpepper
½ tsp garlic powder
1/8 tsp salt
Season chicken, both sides and bake at 350 for 20 to 30 min until juices run clear. Remove from oven and cut into bite sized pieces.
Dice two garlic cloves; sautee in olive oil along with two boxes of sliced mushroom. When done, add the chicken pieces and heat chicken through.
2 cups nonfat half & half
¼ plus 2 Tbsp flour (this may be too much, as the sauce isn't as thin as liked.
1 cup nonfat skim milk
1 egg yolk
½ tsp or more salt
white pepper to taste
4-oz grated Parmesan or Asiago cheese.
1/8 tsp nutmeg
1 Tbsp fresh lemon juice
2 Tbsp fresh chopped basil – optional
2 Tbsp fresh chopped parsley – optional
White wine for thinning.
Pour half&half into a large heavy-bottomed saucepan. Adding about a third of the flour at a time, whisk flour briskly; then whisk egg yolk and milk into the mixture.
Bring mixture to gentle boil over medium heat, whisking constantly; continue to cook 10 min or until sauce thickens.
Add chicken, lemon juice and fresh herbs to sauce; continue to simmer another 2 or 3 minutes until all ingredients are heated through. Adjust seasonings if necessary.
Serve over pasta, top with 1 Tspn grated cheese and fresh chopped parsley.
Thin with wine as needed. Don't over cook as it will get too thick.