Low-Fat Alfredo Fettuccine with Grilled Lemon Chicken

8 oz fettuccine or penne pasta (whole-wheat type or regular)
Salt
Water

Cook the pasta in salted water following the package instructions. Drain and keep warm.

While the pasta is cooking, make the Alfredo Sauce and grill the chicken.

Alfredo Sauce:

1 tablespoons olive oil
1 tablespoon butter
1 teaspoon minced garlic
2 1/4 tablespoons all-purpose flour
1 cup warm 1 % milk
1 cup reduced-sodium chicken broth
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1/2 cup - 2/3 cup grated Parmesan cheese
4 cups fresh baby spinach
1 tablespoon shredded Parmesan cheese for topping when dish is done

Heat the oil and butter in a big skillet. Add the garlic and cook on low heat for 1-2 minutes. Add the flour and stir using a wire whisk to avoid lumps. Stir in the milk little by little mixing well to avoid lumps. Add the chicken broth and combine well. Cook to thicken the sauce. Add the black pepper and Italian seasoning. Finally add the spinach and let it wilt for 2 minutes. Stir in the Parmesan cheese and combine well.
Add the pasta and mix thoroughly.

Grilled Lemon Chicken:

3/4 lb chicken breast fillets
Salt to taste
Black pepper to taste
2 tablespoons fresh lemon juice
1 teaspoon Canola oil

Marinade chicken for 1 hour in the refrigerator. Then, grilled until no longer pink.

Top the pasta with the sliced grilled chicken breast and sprinkle some shredded Parmesan on top.

Makes 3-4 servings