Easy Chicken Alfredo

Chicken Alfredo is yet another one of those things that I love, but rarely order when we eat out because of the calorie content. I decided a couple months ago to try to make it on my own. When I was making it, I thought it seemed like too much cream cheese compared to other ingredients, but the recipe had such good reviews, I thought it'd turn out ok. When I tasted it, though, it tasted like biting into a block of cream cheese. Don't get me wrong, I like cream cheese and all, but I prefer it on bagels, not pasta. It was pretty awful.

Since then, I have shied away from making any more alfredo sauces...until today. Mr. Z and I were both home at lunch time today, so I searched for something quick and easy to make. I happened to stumble upon a new recipe for alfredo sauce and figured I'd give it another try. I am glad that first incident didn't stop me from trying again, because this one was worlds better than the first. Actually, Mr. Z and I both thought it was pretty great, especially since I made the saue in less time than it took to boil the pasta.

Easy Chicken Alfredo
sauce recipe from Cooks.com, written as I made it

Ingredients:
1 lb. pasta (I used cellentani)
8 oz. cooked chicken, cut into strips
4 oz. cream cheese (I used light)
1/2 stick of butter
1/3 c. grated parmesan cheese
1/2 c. milk (I used skim)
1 tbsp. minced garlic

Cook pasta in salted water until al dente. In a small pot over medium heat, add cream cheese and butter, stirring until melted completely. Add parmesan cheese, milk, and garlic, and cook for 10 minutes, stirring occasionally. Pour over cooked noodles; stir to mix well. Add chicken to top of pasta.