Chicken And Pasta Alfredo - Weight Watchers - cooking recipe

Ingredients

3/4 lb whole wheat fusilli
3 boneless skinless chicken breasts (1/4 pound)
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup fat-free half-and-half
1/2 cup nonfat milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 tablespoons light stick butter
2 garlic cloves, minced
1/4 cup grated pecorino romano cheese
2 tablespoons chopped fresh parsley
shaved pecorino romano cheese, for garnish (optional)

Preparation

Cook the fusilli according to package directions, omitting the salt if desired.
Meanwhile, sprinkle the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Spray a ridged grill pan with nonstick spray and set over medium-high heat. Add chicken and cook until cooked through, 5-6 minutes on each side. Transfer to a cutting board and let cool 5 minutes. Cut into 1/2 inch cubes and set aside.
Combine the half and half, milk, flour, nutmeg, and the remaining 1/2 teaspoon of salt and 1/8 teaspoon of pepper in a small bowl; beat with a whisk until blended.
Melt the butter in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring frequently, just until golden, about 1 minute. Whisk in the half and half mixture and cook, whisking constantly, until the mixture bubbles and thickens, 2-3 minutes. Stir in the fusilli, chicken, grated cheese, and parsley; cook, stirring gently, until heated through, about 1 minute longer. Serve at once with the shaved cheese (if using).
Original Version:.
1 pound bow tie pasta.
1 c heavy cream.
1 c margarine.
1 c grated parmesan.