I love me some Laughing Cow spreadable cheese! What I like best about it, is the variety it offers you when creating recipes. Remember when they only had a few flavors of Laughing Cow cheese, the creamy swiss and the light creamy swiss? Well, now laughing Cow has some great new flavors, sun-dried tomato & basil, queso fresco & chipolte and a french onion. And I am loving the variety that it has given my dishes!
I have been meaning to post this recipe up for awhile, it is a favorite of mine and I probably make it at least 2 or 3 times a month. I have made it with wheat pasta and spaghetti squash and I have to admit, the spaghetti squash version is my favorite. I mean how can you NOT love spaghetti squash?! I ask my hubby that same question all the time. So here is the recipe for my two healthy versions of Chicken Alfredo:
Skinny Laughing Cow Chicken Alfredo
1 lb of boneless, skinless chicken breast
1 cup broccoli
1 red pepper
1 cup cottage cheese (low fat)
4 wedges Laughing Cow Cheese
2/3 cup fat free milk
2 Tbs Parmesan cheese
1 box wheat pasta
1. In a pot, combine the cottage cheese, laughing cow cheese, Parmesan cheese and milk. Cover pot and let it simmer for ~20 minutes until the laugh cow cheese has melted. Remember to stir occasionally to not let the mixture bowl over.
2. Dice up chicken breast and cook in a separate pot. Add in pepper and broccoli.
3. Cook pasta according to directions on box.
4. Add all ingredients together and serve.
Healthier Alternative with Spaghetti Squash
To make this version, prepare the sauce and chicken the same way as above. Cook the spaghetti squash ahead of time because it takes over an hour to prepare. Here is the recipe for preparing your squash: Spaghetti Squash Recipe.
Happy Guilt Free Eating!!