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 Cow...you 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.

ENJOY!!


LAUGHING COW CHICKEN PASTA
(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.