Chicken Alfredo, low-fat style!

Of course, I had tons of leftover chicken after my crockpot chicken. I'm never one to just eat plain leftovers, I like to get a little creative. Tonight? I went with a chicken alfredo recipe.

I used this recipe for the sauce. It's pretty basic. I ended up adding a bit more milk and cheese to the mix to stretch the sauce out. I also diced some tomato, and then put about one cup of the shredded leftover chicken in the dish. Next time, I think I will add some frozen peas or broccoli (you could really add whatever you had on hand.) I threw in a bit of sage for color and a little bit of a flavor kick, but I think this was a misstep.

I tossed the sauce with pasta, served with a salad and it wasn't so bad!

Leftover success!

Pasta Primavera...MY way (or the highway?)

So, I've been stuck on making shrimp risotto lately. It's fancy-sounding, it tastes good, and it enables me to consume a whole lot of wine as I make it. Basically, it is winning for me in all respects. Not to worry, I will be making that on Sunday night for my good friends when they come over. Tonight, however, I was faced with a dilemma: fix something good out of stuff we have.

My solution: Pasta primavera. I had leftover veggies from earlier in the week and wanted to do something a little light since we are watching out eating (impending wedding and whatnot)...so this is what I concocted.

Ingredients:
small yellow squash
small zucchini
red bell pepper
green bell pepper
garlic
onion (or shallot, which is what I used)
can of tomatoes, diced
dried oregano
dried basil
frozen seafood mix (from Trader Joe's)
Whole wheat pasta
extra virgin olive oil
salt and pepper to taste

I had about half of the squash, red and green bell peppers leftover from the other night, so I just used those. I sauteed the shallot and garlic in some olive oil, then tossed in the veggies, cooking them slightly. I threw in the frozen seafood mix (about a half a bag) and cooked that too. I put in a few pinches of the oregano and basil and some crushed red pepper, and a little salt, cooking through. When the seafood looked mostly cooked, I threw in a can of tomatoes. I let that all simmer and cooked some whole wheat spaghetti.

The result:

We topped with some fresh grated Parmesan and enjoyed. This made about three servings. Also, notice the beautiful white serving bowl. (Thanks, Erin!)