Description
A wholesome and lighter take on the classic Chicken Alfredo, featuring tender chicken breast strips and fresh broccoli florets tossed with whole wheat fettuccine in a creamy, low-fat Parmesan sauce. Perfect for a nutritious weeknight dinner that doesn’t compromise on flavor.
Ingredients
Scale
Chicken and Pasta
- 2 boneless, skinless chicken breasts, sliced into strips
- 8 ounces fettuccine or whole wheat pasta
- 2 cups fresh broccoli florets
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon flour
- 1 ½ cups low-fat milk
- ½ cup low-sodium chicken broth
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional)
Garnish
- Chopped parsley for garnish (optional)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions. About 2–3 minutes before the pasta is done, add the broccoli florets to the same boiling water. Once cooked, drain both and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the sliced chicken strips and cook for 5–6 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Make Roux: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Sprinkle the flour over the garlic and whisk continuously for 1 minute to form a roux, which will thicken the sauce.
- Add Milk and Broth: Slowly whisk in the low-fat milk and low-sodium chicken broth, stirring constantly. Let the mixture simmer for 3–4 minutes until it thickens slightly.
- Finish Sauce: Stir in the grated Parmesan cheese, salt, black pepper, and a pinch of nutmeg if using. Mix until the cheese melts and the sauce is creamy.
- Combine All Ingredients: Return the cooked chicken, pasta, and broccoli to the skillet. Toss everything together to coat well with the Alfredo sauce. Heat through for 1–2 minutes.
- Garnish and Serve: Remove from heat. Garnish with chopped parsley if desired. Serve warm for a satisfying meal.
Notes
- For dietary preferences, substitute whole wheat pasta with gluten-free pasta.
- If broccoli isn’t available, replace with spinach or peas for variety.
- For extra creaminess without added fat, mix in a spoonful of Greek yogurt at the end.
