4 (4-ounce) skinless, boneless chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup 1% low-fat milk
1/2 cup unsalted chicken stock (such as Swanson)
1/2 cup frozen peas, thawed
1/4 teaspoon ground nutmeg
Dash of ground red pepper
2 ounces grated Parmesan cheese (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 400°. Cut the top off garlic head; discard top. Rub cut side of garlic head with olive oil. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic in foil. Bake at 400° for 55 minutes or until tender; cool slightly. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp in a bowl; mash with a fork. Cook spaghetti according to package directions, omitting salt and fat. Drain. Cut chicken cutlets lengthwise to form 8 (2-ounce) cutlets. Sprinkle chicken evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan. Reduce heat to medium-low. Add butter to pan; swirl until butter melts. Add flour; cook 15 seconds, stirring constantly. Stir in garlic pulp, milk, and chicken stock; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in peas; cook 1 minute. Remove pan from heat; stir in nutmeg, dash of ground red pepper, and Parmesan cheese. Add pasta; toss to coat. Sprinkle with parsley. Serve with chicken.
We love roasted garlic. This is a unique preparation for chicken alfredo. My teenager didn't even notice the whole grain pasta (plus!). We did feel it needed some extra salt at service. Pro-tip: microwave the milk and broth together so when you add it to the pan it is already hot. No waiting to come up to a simmer! Oh and to the previous reviewer - when I added the ingredients into My Fitness Pal I got 412 calories per serving. Double check those ingredients and don't forget to account for 4 servings! ;-)
I really really loved this recipe. It was easy and produced the perfect at-home alfredo. The ONLY thing is that I wasn't a fan of the aromatic nutmeg. I'm making this again tonight but without the nutmeg.