Healthy Chicken Alfredo
Healthy Chicken Alfredo is creamy and rich with just a fraction of the calories and fat in restaurant's version. Ready in 30 minutes!
Servings: 6 servings
Calories: 462kcal
Ingredients
- 1 1/2 pounds chicken breasts or thighs cut into 1 inch pieces
- 4 cups broccoli florets , frozen peas or chopped spinach
- 11 ounces fettuccine whole wheat, regular or gluten-free
- 1 cup chicken broth low sodium
- 2 cups milk 2% or 3.25%
- 2 tablespoons cornstarch
- 1/2 teaspoon salt plus more for pasta and chicken
- 1/4 teaspoon ground black pepper
- 1/2 cup Parmesan cheese grated
- 1 large garlic clove minced
- 2 tablespoons parsley finely chopped
- 1 1/2 tablespoons avocado oil for frying, divided
Instructions
- Bring large pot with water to a boil. Add a pinch of salt and pasta, then cook for 8-10 minutes or until pasta is al dente, stirring a few times to make sure noodles do not stick.
- Meanwhile, in a medium bowl, add chicken broth, milk, cornstarch and 1/2 teaspoon salt. Whisk and set aside.
- Preheat large ceramic non-stick skillet on medium heat and swirl 1/2 tablespoon oil to coat. Add broccoli and cook for 1 minute. Then add a splash of water and cook for another 2 minutes or until bright green. Transfer to a medium bowl and set side.
- Return skillet to medium heat and add remaining 1 tablespoon of oil, chicken and garlic, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 7 minutes, stirring occasionally.
- Give cornstarch mixture a whisk and add it to the skillet. Stir, bring to a boil and simmer for 2 minutes until sauce has thickened. Add Parmesan cheese and stir until cheese has melted.
- Drain pasta and add to the skillet along with previously cooked broccoli. Stir and let chicken alfredo warm through for a minute.
- Garnish with parsley and more Parmesan cheese, if you wish. Serve hot.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 1-2 days. To "rehydrate" the noodles, add a splash of milk or broth while simmering on the stove. Add as much milk as you need until desired consistency. It will taste like fresh.
- Freeze: I don't recommend to freeze pasta as it doesn't freeze well.
Nutrition
Serving: 1cup | Calories: 462kcal | Carbohydrates: 50g | Protein: 40g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 529mg | Fiber: 2g | Sugar: 5g