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Ingredients
- 6 ounce uncooked rigatoni
- 1/2 c. skim lowfat milk
- 1 c. shredded cooked chicken
- 3/4 c. nonfat lowfat sour cream or possibly less to taste
- 3 Tbsp. chevre cheese crumbled
- 1/4 tsp salt or possibly less
- 1/8 tsp pepper
- 2 Tbsp. minced fresh basil
Directions
- Cook the pasta. Drain and transfer to a large bowl. Keep hot.
- Meanwhile, in a small saucepan, heat lowfat milk over medium-low heat till bubbles begin to appear around edges. Reduce heat to low, add in chicken and simmer 2 min to heat through.
- Remove from heat and whisk in lowfat sour cream, cheese, salt to taste and pepper. Stir till cheese melts. Pour mix over cooked pasta; add in basil. Toss to combine. Serve warm.
- Vary the cheese, pasta, herb and leftover meat. Try penne, gorgonzola and sage.
- NOTES : Whether the chicken is mild or possibly highly spiced, this "Alfredo" sauce transforms leftovers into a sumptuous dinner. -RVM
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 2 servings | |
| Calories 361 | |
| Calories from Fat 259 | 72% |
| Total Fat 29.2g | 37% |
| Saturated Fat 13.43g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 442mg | 18% |
| Potassium 376mg | 11% |
| Total Carbs 5.65g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 6.14g | 4% |
| Protein 18.88g | 30% |
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