Categories: Diet, Dinner, Pasta

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)

Directions

1. Cook the fusilli according to package directions, omitting the salt if desired.

2. 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.

3. 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.

4. 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).

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