Chicken Alfredo

This healthier version of creamy Alfredo sauce was a huge hit! The ingredients were so simple, too. A cup of whole milk (I borrowed my baby's milk - he didn't mind at all. He loves sharing!) and 7 cloves of garlic. Really, that's about it. Of course, you can add whatever you want - I still added some Parmesan cheese and some mushrooms. I also added tiny bit of chili flakes, as you all know, I can't live without it! Spinach fettuccine was also a good choice for this yummy meal.



Chicken Alfredo

Ingredients:
8 ounces of spinach fettuccine (or your favorite pasta)
1 lbs chicken breasts (sliced thinly)
1 cup whole milk
1 teaspoon cornstarch
1 tablespoon butter
7 cloves garlic, minced
(Optional) 1 medium onion
(Optional) 1/2 cup mushroom (sliced or cubed)
1/2 cup fresh Parmesan cheese (grated)
Seasoning salt
Black pepper
(Optional) 1/2 teaspoon chili pepper flakes

Direction:

Bring water to boil in large pot and cook pasta according to package directions. (Add 1 tablespoon olive oil and 1 teaspoon salt to water before adding pasta noodles into the pot.)

Meanwhile, in a small bowl, mix milk and cornstarch. Set aside.

In a large pan, add 1 tablespoon butter, garlic, and onion and saute for about 3-5 minutes on medium heat, stirring occasionally. (Make sure garlic doesn't burn.) Add 1 tablespoon olive oil, mushrooms, and chicken, and cook until chicken is cooked. Add salt and pepper to taste.

Reduce heat to low-medium and add the milk mixture slowly. Add Parmesan cheese. Stir occasionally until the sauce thickens. Add chili flakes if desired.

Serve over pasta noodles.