Skinny Chicken And Broccoli Alfredo Recipes
SKINNY CHICKEN AND BROCCOLI ALFREDO
Skinny Chicken and Broccoli Alfredo is everything you love about alfredo, but without all the fat and calories!
Provided by Iowa Girl Eats
Categories entree, kid friendly, light and healthy, lunch, pasta
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.
- Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.
- Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes. Turn the heat off then stir in parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick. Serve.
SKINNY CHICKEN & BROCCOLI ALFREDO
Found this recipe on Pinterest and didn't see anything like it on Food.com... I just made it tonight and it was soooo delicious! I wanted to put it on here for safekeeping ;^) I want to give credit where credit is due so here's the original website: http://www.celebrations.com/content/skinny-chicken-broccoli-alfredo
Provided by Hollyism
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
- In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
- Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.
- Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.
Nutrition Facts : Calories 503.1, Fat 17.5, SaturatedFat 5.5, Cholesterol 121.3, Sodium 607.1, Carbohydrate 47.9, Fiber 2.1, Sugar 1.4, Protein 37.5
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2015-06-10 In a large skillet, add 1 tablespoon olive oil and bring to a medium high heat. Sauté broccoli for 3-5 minutes, stirring constantly and slightly tender. …
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- Cook pasta according to the package. Reserve 1/2 cup of the pasta water, then drain and set aside. Sprinkle some olive oil over the noodles so they don't stick together.
- In a large skillet, add 1 tablespoon olive oil and bring to a medium high heat. Sauté broccoli for 3-5 minutes, stirring constantly and slightly tender. Remove to a plate and set aside.
- In the same skillet, add remaining 2 tablespoons olive oil over medium high heat. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook an additional minute.
- Slowly whisk in the chicken broth 1/2 cup at a time, making sure to remove all clumps. Once the chicken broth is added, slowly mix in the milk, greek yogurt, salt and pepper.
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- Have your chicken cooked and ready to go. I cooked my boneless chicken breasts with a little broth in the crockpot on low for 4 hours, it shreds very well. Also have your pasta cooked by boiling on the stove.
- Mix all of the above ingredients together in a bowl except the parmesan cheese and bacon bits.
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- Cut your 10 biscuits into 6 small pieces each and layer in the bottom of your dish. If you want you can pre bake the dough for 5 minutes (some ovens vary and some may find the middle does not cook through, I never have an issue but pre baking should eliminate this from happening)
- In a bowl mix your broccoli, cooked and cubed chicken, salt & pepper, alfredo sauce and mozzarella cheese together.
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- To make the sauce: Bring a medium pot of salted water to a boil. Add the cauliflower and simmer for 20-25 minutes until the cauliflower is very tender. In a saute pan, add the olive oil and onions. Saute over medium heat for about 7 minutes until tender. Add the garlic and cook for 1 minute. Add the evaporated milk and cook for 2 minutes. Add the cauliflower, onion mixture, Parmesan cheese, chicken broth, salt, and pepper to a blender. Blend until creamy and smooth.
- Bring a medium pot of salted water to a boil. Quickly parboil the broccoli for 1-2 minute and remove.
- Then add the pasta to the same water and cook according to package directions to to your liking. Drain.
- Meanwhile in a saute pan, add the olive oil over medium high heat. Season the chicken with Italian seasoning, salt (if it isn’t in the Italian seasoning), and pepper. Cook until no longer pink, between 5-8 minutes depending on the size.
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- Prepare Alfredo sauce. Add butter in a non-stick skillet over medium-low heat and cook minced garlic until fragrant but not browned (or it will be bitter). Turn off the heat and set aside. Add cauliflower florets to a large pot, cover with chicken stock and water. Bring to a boil then cook for 10 minutes or until cauliflower is very tender.
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