Wrong answer! One of the reasons I started cooking so much in the first place was the ability to be more in control of what I ate. Yes, me, wanting more control. Who woulda thought?! It’s too easy to live in Chicago (or any other city with great food) and pack on the poundage. There are way too many Thai restaurants with wonderfully fried tofu pad thai and curries, Italian restaurants with “family style” servings of chicken alfredo & parmesan (not to mention a thousand types of bruschetta), and definitely too many neighborhood bakeries with the cutest little cupcakes that of course, have the creamiest icing on top. I agree with the everything in moderation motto, but for me, I can’t really moderate what I eat if it’s already in front of me . So along with keeping portion control in check, I’ve tried to find and make recipes that are delectable but don’t (always) leave me wondering how many hours of exercise I owe myself.
One of the great things about this recipe is that it’s loaded with veggies, unlike your typical alfredo dish with just fettucine, chicken, and gopping thick sauce. It’s colorful too, so very easy on the eyes. Oh, and instead of just chicken, there is also kielbasa, and the chicken has cajun seasoning to spice it up a bit. I think next time I’ll add even more. The sauce is creamy and yummy, but made with evaporated milk instead of cream & one egg yolk instead of butter. I am willing to bet that the use of the bowtie pasta wasn’t a random idea, as the folds and crinks encase some of the sauce, and that way it seems to last longer even if there is less of it.
Lite Pasta Alfredo w/ Cajun Chicken & KielbasaAdapted from Cuisine at Home; serves 4
4 oz uncooked farfalle (bowtie) pasta
1/2 cup evaporated 2% milk
1/2 cup grated Parmesan cheese
1 egg yolk
salt & pepper
1/8 t nutmeg, freshly grated
8 oz boneless, skinless chicken breast, cut into strips
1 T Cajun seasoning (preferably no-salt version)
1 onion, chopped
1 red bell pepper, chopped
2 cups button mushrooms, sliced
2 cloves garlic, minced
8 oz kielbasa, cut into half moon slices
1 cup peas, frozen
1 green onion, sliced thin, for garnish
Cook farfalle accoring to package directions. Drain and reserve 1/4 cup of pasta liquid. Set pasta aside.
Meanwhile, combine milk, cheese, & yolk. Add in salt, pepper, nutmeg. Set aside.
Sprinkle Cajun seasoning on chicken and toss to coat. Spray large skillet with cooking spray and heat over med-hi. Saute chicken ~4 mins on each side until fully cooked. Remove and set aside. Add onions, pepper, mushrooms, garlic, kielbasa to skillet and cook ~4 mins until kielbasa begins to brown. Add 1/4 cup of pasta water to deglaze; scrape up browned bits and let simmer until water has almost evaporated.
Add in chicken, pasta, & peas. Stir to heat all ingredients and to break up frozen peas. Pour in alfredo sauce and simmer until thickened. Divide among 4 plates (or if you’re like me, 2 plates and two tupperwares) and garnish with green onion and a little cheese.
*Side note: I made a quick salad to go with – baby arugula with cherry tomatoes & English cucumbers. Made a quick tomato vinaigrette (1/2 cup cherry tomatoes, 2 T red wine vinegar, 2 t EVOO, 1/2 teaspoon Dijon mustard, salt, pepper mixed in processor). The salad was a great addition and went well with the pasta.