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Classico Light Alfredo

by Kait Nolan
Light alIredo sauce sounds like an oxymoron, doesn`t it? I mean, everything about alIredo sauce
is rich and delicious. My prior attempts to make it lighter just didn`t have the right texture or
taste, so I admit my skepticism when Classico Light AlIredo sauce came up as an option Ior the
Foodbuzz Tastemakers Program. I signed up anyway because I was curious. This comes in at
60 calories and 5 grams oI Iat per 1/4 cup and is gluten Iree. And I have to say I was impressed
with it. I usually have very low expectations Irom any kind oI jarred sauce (I`m a Iood snob; I
admit it) and this was really marvelous Ior an easy weeknight dinner. I`ve already bought a
second jar! What Iollows is my recipe Ior an easy, gluten Iree chicken and mushroom alfredo.
Ingredients:
O 1 jar Classico Light AlIredo
O oz. Tinkyada brown rice Iettuccine (certainly use regular wheat pasta iI you like)
O cans mushrooms, drained (or oz. Iresh mushrooms, sliced)
O roasted red peppers, diced
O teaspoons olive oil
O 10 chicken tenderloins or cups shredded rotisserie chicken
O kosher salt
O Iresh ground pepper
O cayenne pepper
O parsley
Directions:
1. Season your chicken with salt, pepper, and a pinch oI cayenne pepper. Cook as desired.
I tossed mine on the grill Ior 5 minutes per side, then cut into bite sized pieces.
. Meanwhile, cook pasta according to package directions. Drain.
3. Heat the olive oil over medium high heat in a large skillet.
4. Add the mushrooms and peppers.
5. Saute Ior approximately 5 minutes until heated through (or until Iresh mushrooms are
cooked down).
6. Add the drained pasta and chicken.
7. Toss until ingredients are well combined.
. Reduce heat to medium low.
9. Add the jar oI alIredo sauce and continue to stir or toss until everything is well coated.
10.Sprinkle Iresh ground pepper and parsley to taste.
11.Serves 4.