I have a “skinny” version of chicken Alfredo that I’m super excited to share with you! I’m usually not an Alfredo person, because it’s sooo creamy and fattening, but I was in the mood for it tonight. So, of course, I decided to whip up a healthier version and it was DELICIOUS!
What You Need: Serves 3-4
1 large boneless skinless chicken breast (about the size of your hand or larger)
6-7 oz of whole grain pasta – I used fusilli, but any kind could work
1 1/2 cup broccoli florets (or peas, whatever you have on hand)
1/2 tbsp olive oil
3 cloves minced garlic
1 1/2 tbsp whole wheat flour
1/2 cup chicken broth
1/2 cup almond milk
1/2 cup grated Parmesan cheese
1/4 tsp black pepper
1/4 tsp red crushed pepper
1/2 tsp garlic powder
What to Do:
1. Begin boiling water in saucepan and add pasta when ready. Meanwhile, heat olive oil in a skillet over medium heat.
2. Next, season both sides of chicken breast with black pepper, garlic powder, and red crushed pepper. Cut into bite sized chunks.
3. Add garlic to skillet and saute for about 1-2 minutes. *If using frozen broccoli florets, add to skillet now.
4. Then, add flour and stir together. Saute for about a minute until well combined.
5. Add chicken chunks to skillet. Allow chicken to cook for about a minute, and then pour chicken broth into skillet and stir well.
6. Next, add almond milk and bring the mixture to a simmer. *If using fresh broccoli florets, add to skillet now.
7. Allow mixture to simmer for about 3-4 minutes, stirring often. Then, sprinkle Parmesan cheese over skillet. Sprinkle a pinch of black pepper over mixture as well.
8. Continue to simmer over low heat and stir mixture often. Drain al dente pasta and add to skillet.
9. Toss Alfredo mixture, chicken, and pasta in skillet until well combined and pasta is coated. Continue to simmer for another 1-2 minutes, until chicken is cooked through.
TA-DA! You’re now ready to eat a much healthier version of chicken Alfredo! Top with some fresh parsley if you’d like 🙂 Bon Appetit!
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