Description
Indulge in a guilt-free and delicious meal with this Skinny Chicken Broccoli Alfredo recipe. Creamy, flavorful, and light, this dish is a perfect balance of protein, veggies, and whole grains.
Ingredients
Scale
Chicken and Broccoli:
- 12 ounces boneless skinless chicken breast, cut into thin strips
- 3 cups fresh broccoli florets
Pasta:
- 8 ounces whole wheat fettuccine pasta
Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup unsweetened almond milk or skim milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta and Broccoli: Boil water and cook fettuccine, adding broccoli in the last 3 minutes. Drain and set aside.
- Cook Chicken: Saute chicken in olive oil until golden and cooked. Set aside.
- Make Sauce: In the same skillet, cook garlic, add flour, then slowly whisk in broth and milk. Stir in cheese, salt, pepper, and red pepper flakes.
- Combine: Add chicken, pasta, and broccoli to the sauce. Toss to coat.
- Serve: Garnish with parsley and serve.
Notes
- For extra creaminess, add 2 tablespoons of light cream cheese.
- Substitute zucchini noodles or spaghetti squash for a low-carb option.
- Use pre-cooked rotisserie chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 365
- Sugar: 4g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 55mg
