A lighter Alfredo sauce mixed with pasta and chicken, with a smoky paprika flare.
Ingredients
16ouncesziti pasta, I use DeLallo brand
2-3cupscooked chicken breasts, thinly sliced or shredded
1Tbsp.olive oil
4-6clovesgarlic, minced
4Tbsp.flour
1cupchicken broth
1 1/2cupslow-fat milk, I used 1%
1 1/2cupsfreshly-grated Parmesan cheese
1/2tsp.salt
1/2tsp.black pepper
2tsp.smoked paprika
Green onions
Instructions
Preheat oven to 375 degrees F.
Cook the pasta al dente according to package directions. Drain and place back into the the pot.
In a medium saucepan, heat the olive oil over medium heat. Add the garlic, stirring frequently, until golden 1 to 2 minutes.
Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, salt, pepper and smoked paprika. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens for another 3 minutes. Add 1 cup Parmesan cheese; mix well.
Pour the sauce over the pasta and toss; add the chicken and mix well. Spread the pasta mixture in a prepared (greased) baking pan and top with 1/4 cup more Parmesan cheese.
Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Garnish with green onions; serve.