For a healthy and delicious chicken alfredo you can substitute some of the more fattening ingredients for healthier low fat options. Most of the best restaurant alfredos have thick creamy sauces that make you cringe as you eat them, knowing that soon the calories will drop to your bum and stomach. But this recipe is far more diet friendly, and if you are just dying for some tasty pasta, better to eat this than the restaurant versions you can make at home!

First of all forget the cream, forget normal sunflower seed or canola oil and rich full fat cheeses. This doesn’t mean your pasta has to be tasteless and bland at all. Here’s what you need:

Ingredients Include:

• 2 cups of whole wheat penne or fettucini
• 6 ounces of chicken breast, cut into cubes
• A half a cup of diced onions
• Calorie free cooking spray or olive oil
• Spices, salt, pepper, oregano
• 4 ounces of freshly grated low fat mozzarella cheese
• 2 cups of skimmed milk or fat free milk
• A half a cup of parmesan cheese, grated

Directions:

Brown your cubed chicken pieces in a skillet or pan until cooked, using cooking spray or olive oil for extra taste. Add your onions and your spices simultaneously and cook them together for a few minutes to let the flavors settle.

Cook your pasta at the same time in separate pot until it is soft.

For the sauce choose a flat bottomed pan for on top of your stove, on one of your hotplates. Gently melt the two cheeses on an even heat and add the milk and pepper, stirring all the while. When the sauce is thick add the chicken. Serve on a bed of pasta straight from the pan. Serves six.

You can add extras like garlic, mushrooms, green peppers even chilli to make this a truly unique and delicious treat for you and your whole family.