CHICKEN PENNE ALFREDO

Ready, start to finish in 25 minutes, and virtually fat-free!

Ingredients:

6 ounces dried multigrain or whole wheat Penne Pasta.
2 cups packaged, peeled baby carrots.
3 cups broccoli florets.
1 75-ounce package frozen grilled chicken breast strips, thawed.
1/2 of an 8 ounce tub light cream cheese spread with garden vegetables.
1/2 to 1 cup fat-free milk...

1/2 teaspoon cracked black pepper (optional.)

Directions:

1.) In a quart Dutch oven cook pasta, and carrots according to pasta package directions; add broccoli for the last 6 minutes of cooking time. Drain pasta and vegetables; return to Dutch oven.

2.) Stir chicken strips, cream cheese spread, 1/2 cup milk, and pepper into pasta mixture. Cook and stir over low heat until cream cheese is melted. If necessary, stir in enough of the remaining 1/2 cup of milk to make sauce the desired consistency, if desired, sprinkle individual servings with additional pepper.

MAKES 4 (2-CUP) SERVINGS...

Bringing this recipe back because it is so GOOD yet easy to make, fat healthy and can be eaten hot or cold on a picnic.

Here we go again!!!

Ah, Chatty!

Thanks, you caught me just as I am heading out the door to the grocery store, and I will buy myself some special cream cheese so that I can give this a try. I expect I will use regular carrots and cu them up, if that is OK?

Thanks!

Anne