Chicken Pasta with Creamy Parmesan Sauce

Yummy like alfredo but without the calories

Cook 16 oz. pasta

Sauté 2 cubed chicken breasts in olive oil, salt and pepper to taste.

Sauce:

½ c. onion, chopped fine                  2 Tbsp. butter

3-4 cloves garlic, minced                  ¼ tsp. pepper

8 oz. sour cream                           3 Tbsp. flour

2 c. chicken broth                           ¾ c. Monterey jack cheese

Saute onion in butter until tender, add garlic and pepper.   Stir flour into sour cream and add to onion mixture.  Whisk in broth and cook, stirring, till thick and bubbly.  Remove from heat and stir in cheese.

Put pasta in large serving bowl, spread chicken on top, pour sauce over it and toss.  Garnish with fresh grated parmesan cheese.