Chicken "Alfredo"

Tuesday, May 18, 2010

I had a request by a reader to do a makeover of Chicken Alfredo.  I, myself, love this dish and so of course, was happy to oblige.  I am not sure what I came up with can be classified as "alfredo" though, seeing as it lacks the two hallmark ingredients of alfredo - cream and butter. I will say, however, that it turned out pretty darned tasty if I do say so myself!  I think I will just refer to it as "Creamy Chicken Pasta."  I paired this with homemade spinach fettuccine noodles, and it was divine!  You can always use store bought noodles though, I had the spinach noodles in the freezer.  

Chicken Pasta with Creamy White Sauce

  • 2 small shallots, finely chopped
  • 1.5 lbs boneless, skinless chicken breast
  • 1 tbsp. granulated garlic (or garlic powder)
  • 4 garlic cloves, minced
  • 1 tsp. dijon mustard
  • 1/4 cup chicken stock or broth
  • 1 -2 cups grated parmesan cheese (depending on your preference, I like more cheese obviously but some people like less)
  • 1 cup dry white wine (I used a pinot grigio)
  • 1 cup pureed cauliflower
  • 1 (8 oz) package cream cheese (I used the 1/3 less fat Neufchatel, but you can use regular or fat free if you want)
  • 1 (12.5 oz) box of soft silken tofu (I use Morni Nu organic tofu- if you have a hard time finding soft tofu, you can use firm, but your sauce will be slightly chunky).
  • salt and pepper to taste
  • 6 slices bacon (I used turkey bacon but if you want to use pork bacon that would also work)
  • 3 tbsp. olive oil
  • 1 lb fettuccine noodles, or other shaped pasta (if you want to make my spinach noodles, use my pasta recipe except add an extra cup of semolina flour, and 1 cup of cooked and pureed spinach).
Cook pasta according to package directions, or according to my pasta recipe.  

Place the bacon between two paper towels and microwave 1 minute per slice.  Crumble and set aside.

In a large skillet with deep sides, heat the olive oil over medium high heat.  Add the chicken and sprinkle with the granulated garlic.  Cook the chicken until it is well browned on all sides and no longer pink in the middle.  

Remove from the pan and keep warm. 

 Add the shallots and the garlic to the pan and cook until fragrant, about 2 minutes.  Add the white wine, and cook to reduce, about another 2-3 minutes.  

Add the cream cheese, and start whisking into the wine and shallots until melted.  Make sure to keep whisking to avoid scorching.  

Add the tofu, the chicken stock, the cauliflower, and the mustard and continue to whisk until the mixture is smooth.  Add the parmesan and the bacon and stir until melted.  Add the chicken back into the pan and combine with the sauce, cook to heat through another minute or so. Check the seasoning and add salt and pepper if needed.  Combine the sauce and the noodles and serve with more parmesan, if desired!  Enjoy!

I thought after making this that it might also be good with some peas mixed in.

I found that this recipe made a TON of leftovers, so I packaged it up in Foodsaver bags and stuck them in the freezer for another meal on another day.  

As I mentioned at the beginning of the post, this recipe came to be because of a request from one of you!  I am always happy to honor requests, so please do not hesitate to ask if you would like me to make something, demo something, or have ideas on how to improve a recipe!  I love to hear your comments, questions, and ideas!

Until next time, happy and HEALTHY cooking everyone!


Laura Lee Drum said...

Wow - I'm impressed with your version! I absolutely must try it. I've never microwaved my turkey bacon before - I'll have to try that too. Did you chop the tofu? I'm confused as how that was added.

frenchieliza said...

Hi Laura,
It was even better the next day! I just dumped the tofu in and whisked it together, like I did with the cream cheese. However, if you use firm tofu you might want to stick it in the blender or the food processor to break it up a little before you put it in. Silken tofu is different from regular tofu but it comes in soft and firm varieties.

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