Chicken Alfredo Bake

I love this dish because I use my friend Sarah's "Guiltless Alfredo" recipe and it's much lighter than regular alfredo sauce. You don't feel sick after eating it!

Chicken Alfredo Bake

16 oz. pasta, cooked al dente (penne or rigatoni work well)
1 chicken breast, fried in olive oil and seasoned with your favorite seasoning, then cut into cubes
Guiltless Alfredo Sauce (see recipe below)
1 cup mozzarella cheese, grated
bacon, cooked and crumbled (optional)
1/2 cup grated parmesan cheese

Mix pasta with alfredo sauce and chicken and pour into greased 9X13 baking pan. Sprinkle with one cup mozzarella cheese. Bake for 20 minutes covered at 350. When finished baking, sprinkle with 1/2 cup parmesan cheese.

Guiltless Alfredo Sauce

2 cups low-fat milk (not skim)
1/3 cup (3 oz.) 1/3-less fat cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsp butter
3 garlic cloves, minced
1 cup 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 medium heat and then add garlic. Saute garlic for about 30 seconds, until fragrant.

Add milk mixture to the pan. Stir constantly for about 3-4 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 thick, like a normal alfredo sauce, remove pan from heat. Add cheese and stir. Then cover and let stand 10 minutes. It will continue to thicken upon standing.