Healthy Chicken Alfredo with Broccoli
Healthy chicken Alfredo with broccoli is a quick and easy dinner with a lightened up but delicious creamy sauce!
Yield: 4 servings
Ingredients
- ¾ pound whole wheat fettuccine
- 1 small head broccoli, cut into small florets
- 1 tablespoon extra-virgin olive oil, divided
- 1 ½ pounds boneless, skinless chicken breasts, cut into ½ inch pieces
- 2 cloves garlic, minced
- ½ teaspoon kosher salt, divided
- ¼ teaspoon black pepper, divided
- 3 tablespoons flour of choice
- 1 cup low-sodium chicken broth
- 1 cup skim milk
- ¼ cup cream cheese, I use ⅓ less fat
- ¼ cup grated Parmesan cheese, plus extra for serving
Instructions
- Bring a large pot of water to a boil. Add a good dose of salt and then then fettuccine. When two minutes remain in the pasta cooking time, add the broccoli to the pot with the pasta. Then drain the pasta and broccoli.
- Meanwhile, heat 1 teaspoon of the olive oil in a large sauté pan over medium heat.
- Season chicken with half of the salt and pepper and add to skillet. Saute chicken for 6-7 minutes, until well browned. Add garlic and cook another 1-2 minutes, until chicken is cooked through. Remove chicken pieces to a plate and cover with foil to keep warm.
- Add remaining 2 teaspoons olive oil to the pan. Add flour and cook for 1 minute - it will be clumpy. Just push it around the pan to cook some of the raw flour taste out.
- Slowly add the chicken broth and then the milk, whisking constantly to get all the clumps out and make a smooth sauce.
- Bring the sauce to a simmer than add then cream cheese, Parmesan and remaining salt and pepper.
- Add chicken and stir to combine.
- Serve the chicken and sauce over the cooked pasta and broccoli. (Or you can mix the pasta and broccoli into the skillet and stir to combine there.)
- Season to taste with salt and pepper, add extra Parmesan if desired and enjoy!
Notes
I use and recommend whole what fettuccine if you can find it, but you can substitute regular fettuccine or even use spaghetti. Just pay attention to the cooking time on the box and adjust accordingly.
You need to cut the broccoli into small florets so that it will cook along with the pasta.
I use skim milk and reduced fat cream cheese, but you can substitute your milk of choice and full fat or fat free cream cheese, if you prefer.
Video
Nutrition
Serving: 1serving | Calories: 687kcal | Carbohydrates: 76g | Protein: 71g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 146mg | Sodium: 465mg | Fiber: 12g | Sugar: 5g
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