Once a month, I like to buy a whole, roasted chicken at my grocery store. The chicken is the perfect Sunday dinner main course, but there’s always the bones and scraps of meat leftover. My family doesn’t like to make a lot of waste, so I boil the carcass and use the leftover chicken meat for smaller recipes throughout the week.

I have an excellent Alfredo sauce recipe, which doesn’t use any butter in it. It’s perfect for making Chicken Alfredo on a weeknight, when I’m not in the mood to cook a big meal. All you need is four ingredients!

 

Ingredients:

2 1/2 cups milk (I use 1% low fat milk)

3 Tablespoons all-purpose flour

1/3 cup grated Parmesan cheese

1/4 teaspoon salt

Instructions:

In a small bowl, whisk milk & flour until smooth and place in a sauce pan.

Add Parmesan and salt.

Bring to a boil, then reduce heat. Cook and stir over medium heat until thickened, about 2 minutes.

Serve over fettuccini or your favorite pasta.

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Quick Tip: Make sure there are no lumps after whisking the first ingredients together for a smooth sauce.

Recipe courtesy of: Jenny Can Cook

Image courtesy of: Sudden Lunch!