Description
A healthier twist on classic creamy pasta, this Skinny Chicken Broccoli Alfredo is loaded with tender chicken and vibrant broccoli in a light sauce.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups broccoli florets
- 8 oz fettuccine pasta
- 2 cups low-fat milk
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced chicken and minced garlic, cooking until the chicken is browned and cooked through, about 5-7 minutes.
- Add broccoli florets to the skillet and sauté for an additional 3-4 minutes until the broccoli is bright green and tender yet crisp.
- Pour in the low-fat milk and bring the mixture to a simmer. Stir occasionally to prevent scorching, allowing the flavors to meld and the sauce to thicken slightly.
- Add the fettuccine to the skillet and cook according to package instructions, stirring occasionally to ensure even cooking. Once the pasta is al dente, stir in the Parmesan cheese, seasoning with salt and pepper to taste.
Notes
Serve warm, garnished with extra Parmesan or red pepper flakes. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg