Southwestern alfredo ‘light’ recipe

Southwestern Alfredo ‘Light’ recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Introducing the Southwestern Alfredo 'Light' recipe, a delicious twist on the classic alfredo sauce with a spicy southwestern flair. This lighter version of the dish is perfect for those looking for a healthier alternative without compromising on taste. Packed with vibrant flavors of cumin, chili powder, and lime, this recipe brings a burst of Tex-Mex goodness to your plate. With just a few simple ingredients, you can whip up a creamy and satisfying meal that will satisfy your cravings.

Keywords: Southwestern, Alfredo, Light, Spicy, Tex-Mex

southwestern alfredo 'light' recipe details

Southwestern alfredo ‘light’ recipe, recipe Rating: 4.6
Number of votes:122

Ingredients:

2 boneless chicken breasts, cut into chunks

1 Tablespoon olive oil

2 Tablespoons sun-dried tomatoes, chopped or 1/2 regular tomato

2 Tablespoons basil

1 Tablespoon Bacosimitation bacon bits

1 cup mushrooms

1 cup tomato sauce

1/2 cup fat-free half & half (I use Land-o-Lakes)

2 Tablespoons Parmesan cheese

2 cloves garlic

Instructions:

Saute chicken in olive oil. Turn and add garlic, sun-dried tomatoes, and mushrooms. When mushrooms begin to darken, add basil, bacon bits, tomato sauce and cheese. Heat on low for 15 minutes. Add half & half and pour over penne pasta.

Variations: Shrimp, shrimp and chicken, chopped onion, green peppers, shallots, or scallions. Be adventurous!