Heart Healthy Chicken Alfredo

3 cups non fat chicken stock
1 cup part skim evaporated milk
1 cup yogurt cheese
1/4 cup cornstarch
finely grated parmesan cheese
cooked chicken breasts diced into bite sized pieces
cooked pasta
freshly ground black pepper
cooked vegetables


Heat the chicken stock and evaporated milk in a large saucepan over gentle
heat.

Combine yogurt cheese and cornstarch and mix until smooth. Add some of the
hot stock to yogurt mixture, mix well and then add this to the large
saucepan. Cook over low heat, stirring frequently. After the sauce has
thickened and the parmesan cheese and mix well. Add cooked chicken, pasta
and vegetables and stir. Add pepper and stir.


Barry Kimelman
Toronto, Ontario, Canada



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