Healthy Children - November 2017

Chicken Alfredo With a Twist

Van Buren Middle School

Kettering, Ohio


 Our Story

Located in southwest Ohio, Van Buren Middle School is a proud member of the Kettering City School Family.  Out of the nine recipes developed for testing, two were submitted to the Recipes for Healthy Kids Competition, and the Chicken Alfredo With a Twist recipe proved to be a winner!

This recipe saves on fat and calories by using fat-free half and half, and boosts the fiber content by incorporating whole grains.  Whole-wheat rotini noodles are used to replace traditional fettuccini noodles.  These “twists” make this a healthy alternative to the classic chicken alfredo.  Pair a serving with a refreshing vegetable side dish to give your kids a meal that is sure to please!


School Team Members

School Nutrition Professional:  Louise Easterly, LD, SNS

Chef:  Rachel Tilford

Community Member:  Mary Kozarec (School Nurse)

Students:  Graham B., Jonathan A., Shawnrica W., and Savannah S.

Chicken Alfredo With a Twist



  • 2 ½ cups Rotini pasta, whole-wheat, dry (10 oz) 
  • 2 cans Low-fat, reduced-sodium cream of chicken soup (two 10 ¾ oz cans)  
  • 1 1/3 cups Fat-free half and half 
  • ¼ tsp Ground white pepper  
  • 1/8 tsp Garlic powder            
  • 1/3 cup Grated parmesan cheese                 
  • 3 cups Cooked diced chicken, ½ “pieces (12 oz)



  1. In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to boil. Cook uncovered for about 8-10 minutes or until tender. Do not overcook. Drain well.
  2. Mix soup, half-and-half, pepper, garlic powder, parmesan cheese and chicken in a large pot. Cook for 5 minutes over medium heat, stirring often. Heat to 165 degrees F or higher for at least 15 secounds.
  3. Combine noodles and sauce right before serving. Serve hot.
    • Note: Keep noodles and sauce separate until serving time. Sauce will thicken upon standing.
    • 1 cup provides 2 ¼ oz. equivalent meat/meat sauce and 1 ¼ oz. equivalent grains.

Preparation time: 15 minutes

Cooking Tim: 15 minutes

Makes: Six 1-cup servings

Nutrients Per Serving:  Calories 345, Protein 30 g, Carbohydrate 41 g, Dietary Fiber 3 g, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 69 mg, Vitamin A 450 IU (29RAE), Vitamin C<1 mg, Iron 2 mg, Calcium 174 mg, Sodium 572 mg