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almost alfredo pasta
Adapted from Grilled Chicken Florentine Pasta (Cooking Light)  

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This is a quick, creamy bowl of ono for a family with two teenagers. Tasty and plentiful enough to be requested for thermos lunches the following day.

While it does use a full package of parmesan cheese, it also uses non-fat milk, low-sodium vegetable broth, and only a few tablespoons of canola oil. 

It is  great way to use left-over Costco chicken, but you can easily leave out chicken and add mushrooms or broccoli instead.

1 box of your favorite pasta--linguine, penne, rotini or farfalle work well
3T canola oil
6T flour
3-4 cloves garlic, finely chopped
2 cups non-fat milk
2 cups low-sodium vegetable or chicken broth
1 1/2 cups of grated Parmesan cheese (about 5-6 ounces)
2 bags of baby spinach
Black pepper to taste
Optional add-ins and variations
Cooked chicken, yours or Costco's
Fresh sliced mushrooms

Swap broccoli in for spinach

Cook the pasta to just under al dente.

While the water is boiling, heat a big nonstick pan and add oil. When the oil is hot and has some sheeting action, add flour and garlic. Stir until the garlic is only slightly brown. This makes a kind of garlicky base for the creamier elements. DO NOT LET THE GARLIC BURN. This is very important.

Add milk and broth and keep whisking. Bring to just a simmer, and cook until it starts to thicken. Add cheese, stirring until cheese melts. 

Add spinach or vegetables of your choice; stir until spinach wilts or vegetables are just cooked. Drain pasta. Add pasta and chicken and toss just enough to coat everything. Add pepper to taste.

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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • About
  • Blog