Recipe: Skinny Chicken & Broccoli Alfredo

Skinny Chicken & Broccoli Alfredo

Luckily, with the help of a few teaspoons flour, low-fat milk, and chicken stock a thick and creamy sauce comes together in under 10 minutes. I swear you guys, this sauce is everything you want in a creamy pasta sauce and more. It’s extremely flavorful, creamy and decadent.

To get start simply toss your pasta in boiling water and cook it al-dente, and add broccoli during the last minute of cooking. I used regular pasta but whole wheat or even zucchini noodles will work great too.

Skinny Chicken & Broccoli Alfredo

THE RECIPE:

Ingredients:

  • 8-10 ounces pasta any shape, or whole wheat or zoodles
  • 2 cups broccoli florets
For the chicken:
  • 2 medium chicken breasts pounded flat
  • 1 tablespoon olive oil
  • Salt and pepper to taste
For the Alfredo sauce:
  • 1 tablespoon olive oil or butter
  • 5-6 cloves garlic minced
  • 3 Tablespoons all-purpose flour
  • 1 1/2 cups chicken stock or water
  • 1 cup low-fat milk or whole or skim or any milk of your choice
  • 1/2 cup freshly-grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Instructions:

  1. Cook pasta al dente according to package directions. Add the broccoli florets to the pasta during the last minute of cooking. Turn off heat and drain pasta.
  2. While the pasta is cooking, Heat a large pan on medium heat. Add the olive oil to pan. Season chicken breasts with salt and pepper and add to the pan. Cook chicken breasts for 5-6 minutes per side or until cooked through. Remove from pan, cool for 5 minutes then slice or dice.
  3. To the same pan, add the minced garlic and 1 tablespoon olive or butter. Sautee for 30 seconds to 1 minute or until light golden, be careful not to burn garlic. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and milk, whisking constantly, until incorporated. Bring the mixture to a simmer. Turn off heat and stir in Parmesan cheese, salt and pepper.
  4. Add cooked drained pasta and broccoli to the sauce. Top with cooked (diced or sliced) chicken breasts. Toss to combine or serve chicken on top. Top with more parmesan cheese or parsley, if desired.

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