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Recipes - Low Fat Red Pepper Basil and Walnut Alfredo Sauce

Recipe Name

Low-Fat Red Pepper, Basil and Walnut Alfredo Sauce

Submitted by

Mary_Means

Recipe Description

Quantity	4	Quantity Unit	cups	Servings
Prep Time (minutes)	5	Cook Time (minutes)	10	Ready In (minutes)	15

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Ingredients
Amt.	Measure	Ingredient



12	fliud ounces	Milk, canned, evaporated, lowfat
2	tablespoons	Cornstarch
1	teaspoon	olive oil
3	tablespoons	grated parmesan
1/2	cups, chopped	red bell pepper, diced
1/2	cup, chopped	walnuts (minced or finely chopped
1	cup	chicken broth, low sodium, and fat free
6	ounces	whole wheat rotini

Steps

Sequence	Step

1	Cook whole wheat pasta according to package directions. Drain when finished cooking, set aside but keep hot.
2	Lightly saute diced red pepper in olive oil. (Use large enough sauce pan to combine all ingredients.)
3	Add evaporated skim milk to pan.
4	Add cornstarch to about 1/4 cup of the chicken broth and blend until smooth. Then add all the chicken stock to the evaporated skim milk-pepper mixture.
5	Add the chopped fresh basil and pre-cooked diced chicken. Continue cooking and stirring until milk-chicken stock mixture thickens.
6	Add the Parmesan Cheese and pre-cooked whole wheat pasta and stir to mix evenly and to make sure pasta is also hot.
7	Divide into 4 servings. Garnish with basil leaf if desired. (Serve with tossed salad and french/garlic bread.)

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