Sizz, I just remembered this recipe! It used to be one of my favorites, but DH isn't big on a lot of the veggies in it so it's not in my rotation any more.
I always used more parmesan cheese (probably more like 1/3 c) and subbed low-fat cream of broccoli soup for the cream of celery.
It's not like true alfredo sauce but it's a nice, creamy, cheesy substitute.
Garden Vegetable Twist
1 c chopped broccoli
1 c thinly sliced carrots
1 tsp dried basil leaves, crushed (or use Italian seasoning)
½ tsp garlic powder
1 (10 ¾ oz) can reduced fat Cream of Celery Soup
1 c skim milk
2 Tbsp grated Parmesan, or more to taste
2 c cooked corkscrew pasta, cooked
2 c cubed cooked chicken, optional, or other veggies in its place (I never used meat, just added lots more veggies, including zucchini, squash, red onion and peas)
In skillet over medium heat, in 1 Tbsp olive oil, cook veggies with basil and garlic powder until tender, stirring often.
Stir in soup, milk, and cheese. If too thick, add a little more milk. Add pasta and chicken. Heat through, stirring often.
-A balanced diet is a cookie in each hand