Chicken And Pasta Alfredo - Weight Watchers

• 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)

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).
5. Original Version:.
6. 1 pound bow tie pasta.
7. 1 c heavy cream.
8. 1 c margarine.
9. 1 c grated parmesan.

whole wheat fusilli, chicken breasts, salt, fresh ground black pepper, nonfat milk, flour, ground nutmeg, butter, garlic, romano cheese, parsley, romano cheese

Taken from www.food.com/recipe/chicken-and-pasta-alfredo-weight-watchers-347509 (may not work)