CREAMY, ZESTY ITALIAN CHICKEN

So this is really cool, because my amazing 12 year old daughter, Haley helped to create this recipe.

We started off improvising an alfredo recipe we found. But what we ended up with tasted nothing like alfredo. Though it is VERY good. Even Dad, who is hard to please, I might add, had seconds, and even complimented the dish! Everyone liked it so, we didn’t even get a picture before it was completely eaten. So, I’ll get on that and get you one soon.

So, here you go. Have fun with this bold Italian experiment!

Recipe

Butter – 1 T

Garlic – 1 clove, pressed

Flour – 2 teaspoons

Coconut milk – 1 C

Salt – to taste

Neufchatel cheese – 2 T

Grated parmesan – ¾ C

Dried parsley – 3 teaspoons, or 3 T fresh, chopped

Fresh ground pepper

Chicken breasts, cut into ½ inch thick slices – 2

Nonfat Greek Yogurt, 2 C

Pasta, your choice – 1 lb

Melt butter over medium heat. Add in garlic and cook until soft (1-2 min). Add in flour and cook a minute. Whisk in the milk, 3/8 teaspoon salt, and whisk constantly until beginning to thicken. Add Neufchatel cheese and parmesan cheese, stirring until melted. Allow to cool about 5 minutes.

Cook chicken in a skillet in about 1 T of oil. Cook until no longer pink in the middle.

Dress the chicken with the sauce, and serve over your favorite pasta, previously cooked.