Chicken and Broccoli Alfredo: Sinful Taste, Healthy Truth
Craving some comforting food without worrying about the calories? Our recipe, for Chicken and Broccoli Alfredo offers a guilt twist on the dish. Its packed with protein and nutritious green goodness. Of using cream we opt for a lighter sauce and we replace traditional fettuccine with whole wheat pasta. This way you can enjoy all the flavors without compromising your health goals. Whether its a family dinner or a cozy meal, for yourself our Chicken and Broccoli Alfredo recipe is bound to satisfy your cravings for pasta while keeping you on track with your wellness journey. Now lets dive into how you can create this delightful pasta dish in your own kitchen!
Healthy Chicken and Broccoli Alfredo Recipe
Ingredients
- 2 boneless, skinless chicken breasts, cut into pieces
- 2 cups of fresh broccoli florets
- 8 ounces of wheat fettuccine or any pasta of your choice
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 2 cloves of garlic minced
For the Alfredo Sauce
- 1 tablespoon of olive oil
- 1 clove of garlic minced
- 1 cup of low fat milk or unsweetened almond milk
- 1 tablespoon of all purpose flour or almond flour, for a gluten free alternative
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Optional: A pinch of nutmeg
Instructions
1. Cook the pasta; Follow the instructions on the package to cook the pasta until it is firm but not overcooked. During the three minutes of cooking add the broccoli to the boiling water. Drain both the pasta and broccoli while reserving some pasta water.
2. Cook the chicken; Season the chicken with salt and pepper according to your taste. Heat one tablespoon of olive oil in a skillet, over high heat. Add the chicken. Cook until it turns golden brown and is thoroughly cooked. Remove from heat. Set aside.
3. Prepare Alfredo sauce; In that skillet add another tablespoon of olive oil and sauté one clove minced garlic until it becomes fragrant.
Start by adding the flour to the mixture and cook it for a minute to create a roux. Gradually pour in the milk making sure there are no clumps and continue cooking until the sauce thickens.
Next bring back the pasta and broccoli into the skillet, with the chicken. Pour over the Alfredo sauce. Toss everything together. If you find that the sauce is too thick you can add a bit of reserved pasta water to adjust it to your consistency.
To finish off stir in the Parmesan cheese until it melts and season with salt, pepper and maybe a pinch of nutmeg if you like. Cook for a 2 minutes until everything is heated through and nicely combined.
When ready to serve portion out the Chicken and Broccoli Alfredo onto plates. Serve it hot. You can sprinkle some Parmesan cheese on top as a garnish if you’d like.
Here are some tips
For a twist consider using Greek yogurt of milk for a lighter sauce.
Don’t hesitate to include more veggies like mushrooms or spinach, for added nutrients.
If you prefer not to use chicken, white beans or chickpeas make alternatives.
Enjoy this Chicken and Broccoli Alfredo dish that delivers both comfort and nutrition without sacrificing flavor!
