Chicken Farfalle with Low-Fat Alfredo Sauce

• Black pepper to taste
• – 1 1/2 Tbs. butter
• 1 pound Boneless Chicken Breasts
• – 1 lb. farfalle pasta
• Flour
• 1 tablespoon garlic powder
• – 1 lemon, juiced
• 2 teaspoons Parmesan Cheese
• Salt to taste
• – 1 1/2 cups, skim milk
• – 1/3 cup white wine

Instructions

1. 1

   Cook chicken breasts (I sauteed mine with a little olive oil and salt and pepper) and set aside. Cook pasta while cooking the chicken and set aside.

2. 2

   In a sauce pan, melt butter.

3. 3

   Add flour and stir in with butter, cook for 1 minute.

4. 4

   Whisk in milk, salt and pepper, garlic powder, lemon juice, and wine. Bring to a boil, constantly whisking. Reduce the heat and simmer for about 5 more minutes. Sauce should thicken.

5. 5

   In a large saute pan, add pasta, chicken, and any other desired additions.

6. 6

   Heat pan on medium heat.

7. 7

   Add alfredo sauce and toss with pasta.

8. 8

   Sprinkle with Parmesan cheese and additional salt and pepper (if needed) and serve!Notes: This recipe made more sauce than I really needed, but I liked having extra. This way, you can add as much sauce as you prefer!