Review: Classico Light Alfredo

Light alfredo sauce sounds like an oxymoron, doesn’t it?  I mean, everything about alfredo sauce is rich and delicious.  My prior attempts to make it lighter just didn’t have the right texture or taste, so I admit my skepticism when Classico Light Alfredo sauce came up as an option for the Foodbuzz Tastemakers Program.  I signed up anyway because I was curious.  This comes in at 60 calories and 5 grams of fat per 1/4 cup and is gluten free.  And I have to say I was impressed with it.  I usually have very low expectations from any kind of jarred sauce (I’m a food snob; I admit it) and this was really marvelous for an easy weeknight dinner.  I’ve already bought a second jar!  What follows is my recipe for an easy, gluten free chicken and mushroom alfredo.

Ingredients:

• 1 jar Classico Light Alfredo
• 8 oz. Tinkyada brown rice fettuccine (certainly use regular wheat pasta if you like)
• 2 cans mushrooms, drained (or 8 oz. fresh mushrooms, sliced)
• 2 roasted red peppers, diced
• 2 teaspoons olive oil
• 10 chicken tenderloins or 2 cups shredded rotisserie chicken
• kosher salt
• fresh ground pepper
• cayenne pepper
• parsley

Directions:

1. Season your chicken with salt, pepper, and a pinch of cayenne pepper.  Cook as desired.  I tossed mine on the grill for 5 minutes per side, then cut into bite sized pieces.
2. Meanwhile, cook pasta according to package directions.  Drain.
3. Heat the olive oil over medium high heat in a large skillet.
4. Add the mushrooms and peppers.
5. Saute for approximately 5 minutes until heated through (or until fresh mushrooms are cooked down).
6. Add the drained pasta and chicken.
7. Toss until ingredients are well combined.
8. Reduce heat to medium low.
9. Add the jar of alfredo sauce and continue to stir or toss until everything is well coated.
10. Sprinkle fresh ground pepper and parsley to taste.
11. Serves 4.

Printable version.