Friday, October 16, 2009

Laughing Cow Part II

In the spirit of my earlier "Laughing Cow" substitution discovery, I decided to come up with my own version of Laughing Cow "Alfredo" sauce. It tuned out really good, however, I debated posting because the pictures I took didn't fully display the true yummyness of the dish. But it tasted so good, I just had to share.

One piece of advice when working with Laughing really do need to serve and eat immediately. The cheese tends to clump pretty quickly. Case in point; the picture below. Freshly mixed the pasta was silky and creamy just like a normal Alfredo. But just a few minutes of waiting for a photo shoot and it clumped up pretty good. Still delicious though. Especially when you know how much healthier it is. Seriously a tenth of the fat and calories.


(Mindi Original)

2 boneless skinless chicken breasts
2 t. veg. oil
salt & pepper
6 wedges of Laughing Cow Light Swiss Cheese Spread
1/2 C. low fat sour cream
1/4 C. Parmesan cheese
1/8 C. chicken stock
10-12 oz. favorite pasta (Fettuccine, Penne, Farfalle etc.)
2 C. favorite veggie steamed or roasted (asparagus, broccoli, etc.) optional

1. In a small mixing bowl mix the Laughing Cow Cheese, sour cream, Parmesan Cheese, and chicken stock.
2. Cook the Pasta according to package directions. Drain and set aside.
3. In a large skillet heat the veg. oil. Season the chicken with salt & pepper. Sear the chicken in hot oil for 3-4 minutes on each side. Reduce heat to simmer, cover and continue cooking for 8-10 minutes or until chicken is done.
4. Remove chicken from the pan, allow to sit for 4-5 minutes then slice into thin strips.
5. Using the skillet that the chicken was cooked in, add a couple tablespoons of chicken stock to deg laze the pan. Add the cooked pasta and the sour cream/cheese sauce. Mix until well combined and heated through.
6. Mix in the chicken and cooked veggies.
7. Serve immediately.

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1 comment:

Kathy said...

Sounds delicious! Can't wait to try it!

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