Guiltless Alfredo Sauce

This recipe comes Our Best Bites and is used with the Baked Chicken-Bacon Alfredo. I copied this recipe directly from the website, so any humor or confusion comes from the fun ladies there. Enjoy!

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don’t want to burn it. It should be nice and bubbly.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.
Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Baked Chicken-Bacon Alfredo

This recipe comes from Our Best Bites. If you love artichokes, this is super yummy! Steve made a special request to have this weekly...I think maybe every-other-week will work.

8 oz. Penne or Bow-tie Pasta
1 recipe Guiltless Alfredo Sauce (or 1 16 oz. jar will work*)
2 cups Grilled Chicken breast (about 2 breasts)
6 oz. (1/2 a package) cooked bacon, chopped
1 14 oz. Marinated Artichoke Hearts, drained and chopped
1/2 cup chopped Green Onions
1 cup Shredded Mozzarella Cheese, divided
Salt and Pepper to taste

Heat oven to 350. Cook pasta according to directions. While pasta is cooking, prepare Guiltless Alfredo Sauce. When pasta is cooked, drain and add to sauce. Toss with chicken, bacon, artichoke hearts, green onions and 1/2 cup cheese. Transfer to 8x8 baking dish** and cover with remaining cheese. Cover with foil and bake for about 20 min.

*I used the jar sauce because I had one in my pantry I needed to use and I didn't have time to make the sauce. I don't know what the home-made tastes like, but this dish was delishes with the jar sauce.

**The recipe says to use an 8x8 baking dish. When I was ready to put it in the dish, it seemed like way to much for that small of a dish. I put it into a larger dish and it was perfect. This makes a lot (the leftovers were just as yummy) so be prepared to use a bigger dish.