Low Calorie Chicken Alfredo (Print Version)
# Ingredients:
→ Pasta and Vegetables
01 -
8-10 ounces pasta, any shape
02 -
2 cups broccoli florets
→ Chicken
03 -
2 medium chicken breasts, pounded flat or cut in half
04 -
1 tablespoon olive oil
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon paprika
07 -
1/2 teaspoon Italian seasoning
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon pepper
→ Alfredo Sauce
10 -
1 tablespoon olive oil or butter
11 -
1/2 onion, minced
12 -
5-6 cloves garlic, minced
13 -
3 tablespoons all-purpose flour
14 -
1 cup chicken stock or water
15 -
1 cup whole milk
16 -
2 ounces cream cheese
17 -
1/2 cup freshly grated Parmesan cheese
# Instructions:
01 -
Cook pasta al dente in generously salted water according to package directions. Add the broccoli florets to the pasta during the last minute of cooking. Drain and set aside.
02 -
Heat a large pan on medium heat. Add the olive oil to the pan. Season chicken breasts and add to the pan. Cook for 5-6 minutes per side or until cooked through. Remove from pan, cool for 5 minutes, and then slice or dice.
03 -
In the same pan, add 1 tablespoon olive oil and onion. Cook onion for 3-5 minutes, then add garlic and sauté for 30 seconds until garlic begins to turn golden. Whisk in the flour and cook for 30 seconds, then gradually whisk in chicken stock and milk, whisking constantly, until the mixture is smooth.
04 -
Bring the mixture to a simmer and whisk in cream cheese and Parmesan until the sauce is smooth and lump-free. Season with salt and pepper to taste.
05 -
Add cooked pasta and broccoli to the sauce, then top with cooked chicken. Toss to combine or serve chicken on top. Garnish with more Parmesan or parsley if desired. Enjoy!
# Notes:
01 -
This recipe takes under 30 minutes to prepare, making it a perfect quick dinner option.