Guiltless Chicken and Vegetable Alfredo

8 oz. chicken breast, boneless and skinless, cut into strips

1 can reduced sodium chicken broth

1 (16-oz.) bag frozen vegetable

¼ cup whole wheat or all-purpose flour

1 tsp. garlic, minced

½ cup non-fat sour cream

1 tsp. dried basil

1 Tbsp. freshly grated Parmesan cheese

2 cups hot cooked whole wheat pasta

---

Bring a pot of water to a boil and cook pasta. 

Lightly spray a non-stick pan with cooking spray.

Stir-fry chicken about 3 minutes over medium-high heat until no longer pink.  Stir in vegetables, garlic and basil and continue to cook 3 minutes longer.

Combine broth and flour until smooth.  Stir into chicken mixture and bring to a boil, reduce heat and simmer 3 minutes, stirring frequently. 

Remove from heat and stir in non-fat sour cream and Parmesan cheese.  Serve over pasta.

Yield: 4

PER SERVING:    
CALORIES: 280     
FAT: 2g           
SATURATED FAT: 1g
SODIUM: 370mg
CARBOHYDRATE: 42g    
CHOLESTEROL:355mg
PROTEIN:23g           
FIBER: 5g

WeightWatchers Points:  5

Diabetic Exchange: 3 carbohydrate (2 non starchy vegetable + 2 starch) + 3 meat

Search for more Heart Healthy Recipes.