The recipe as provided was vegetarian and can easily be kept that way, but I had leftover chicken from the rotisserie earlier in the week that I added in. My adaptations to the original added below-
Half of a 12 ounce package uncooked egg noodles
Vegetable oil for sauteeing
2 cloves garlic, minced
1 zucchini, sliced w/mandolin to matchsticks
1 summer squash, sliced w/mandolin to matchsticks
8-10 oz chopped chicken breast (optional)
1/2 cup milk
4 ounces reduced fat cream cheese
1/2 cup chopped fresh basil
salt and pepper to taste
Cook egg noodles according to package instructions.
Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini/squash, and cook 8-10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet, and stir in cream cheese until melted.
1/2 cup milk
4 ounces reduced fat cream cheese
1/2 cup chopped fresh basil
salt and pepper to taste
Cook egg noodles according to package instructions.
Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini/squash, and cook 8-10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet, and stir in cream cheese until melted.
Make sure hungry dog does not steal skillet
Mix in basil. Season with salt and pepper, serve over the cooked pasta.
yum-o. i made up a recipe for alfredo the other day after browsing through some options and it was pretty yummy. i can't remember exactly how it went, but it definitely had chicken stock with some corn starch, half and half, cayenne, garlic and onions and, of course, Parmesan ... I'm actually sad I didn't write it down - I liked it a lot. That one and this one you made are so much healthier than getting it in a restaurant where is is all butter, heavy cream and cheese!
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