Skinny Chicken Broccoli Alfredo
A lightened-up version of classic alfredo that features chicken and broccoli in a creamy cauliflower sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup broccoli florets
- 1 lb boneless, skinless chicken breast, diced
- 2 cups cauliflower, chopped
- 1 cup low-sodium chicken broth
- 1 cup skim milk
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil spray
Instructions
- Cook the fettuccine pasta according to package instructions. A few minutes before it’s ready, add the broccoli florets to steam with the pasta.
- In a large skillet, spray olive oil and add the diced chicken. Cook for 5-7 minutes until browned and cooked through, then set aside.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in chopped cauliflower, chicken broth, and skim milk. Bring to a gentle boil and then simmer until the cauliflower is tender, about 5-7 minutes.
- Use an immersion blender to puree the sauce until smooth. Alternatively, use a standard blender, being careful with hot liquids.
- Stir in grated Parmesan cheese and season with salt and pepper to taste.
- Toss the cooked pasta, broccoli, and chicken with the creamy sauce until evenly coated.
- Serve warm, garnished with extra Parmesan if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or milk if the sauce thickens.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 75mg
Find it online: https://lunarecipez.com/skinny-chicken-broccoli-alfredo/