A Lighter Alfredo Type Dish

I had every intention of making me some yummy Murgh Makhani (butter chicken) for dinner this evening. Thank goodness I tried the sauce before adding the chicken because it was HORRIBLE. And into the trash can it went. So I went though my bookmarks to find something I could make with already cooked cubed chicken and found a lighter chicken alfredo from Weight Watchers. I took it step lighter due to what I already had in the kitchen and came out with a not quite alfredo, but pretty yummy dish. And let it be known that I halved everything in this recipe except the cheese because I wasn't paying attention. :P

A Lighter Alfredo (my changes are in italics)

• 6 medium garlic clove(s), peeled and smashed with a knife
• 1 pound(s) uncooked boneless, skinless chicken breast, washed, patted dry, four 4 oz pieces (mine were cubed)
• 1 tsp table salt
• 1 tsp black pepper, freshly ground
• 1 spray(s) cooking spray
• 1/2 cup(s) canned chicken broth (had to make some from a bouillon cube)
• 1/4 cup(s) heavy whipping cream (used extra light 3%)
• 1/4 cup(s) whole milk plain yogurt, Greek-variety (used regular lowfat)
• 1/8 tsp table salt, for cooking pasta
• 8 oz uncooked whole-wheat pasta, fettuccini (used elbow macaroni)
• 1/2 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested (used romano)
• 1/4 cup(s) parsley, fresh, flat-leaf, finely chopped, divided (omitted)

Heat a large, heavy skillet over medium heat.

Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.

Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.

Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.

While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.

Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well-combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.

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I'd like to say that the picture is after it set out for 30 minutes or so. I was so hungry I forgot to take one before I dug in. It's definitely not the creamy alfredo that I love, but it was pretty good and definitely satisfied any alfredo craving I had. I'm sure it would have been creamier had I halved the cheese like I did the rest of the recipe. And I'll leave you at that because I really need another bowl. :)