BROCCOLI CHICKEN ALFREDO
What a fast and simple weeknight supper! This lighter take on Alfredo pasta offers all the comforting flavor families long for-but in a reduced-fat meal. Broccoli and whole wheat pasta boost nutrition. Terrie Fontenot - Fresno, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet coated with cooking spray, saute chicken until lightly browned. Add garlic; saute 1-2 minutes longer or until chicken is no longer pink and garlic is tender., Drain pasta mixture; add to the pan. Stir in the Alfredo sauce, cheese and pepper; cook and stir until heated through.
Nutrition Facts : Calories 470 calories, Fat 11g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 599mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 10g fiber), Protein 39g protein.
CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY
Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake
Provided by Hector Gomez
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
- Cook pasta for 8 minutes, or until slightly underdone.
- Add broccoli to pasta and simmer for 4 minutes with the lid on.
- Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
- Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
- Once the chicken is cooked through, remove it from the pot and set aside.
- Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
- Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
- Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
- Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
- Top with Parmesan cheese or red chili flakes.
- Enjoy!
Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams
CHICKEN AND BROCCOLI ALFREDO CASSEROLE RECIPE
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Prepare pasta as directed on package. Remove from heat, drain water, and dump pasta in a large bowl.
- If using fresh broccoli, cut into bite-size pieces and place in a microwaveable-safe bowl. Add 2-3 tablespoons of water and cover the bowl with plastic wrap. Microwave for 3-4 minutes or until it reaches your desired crunchiness. If using frozen broccoli, prepare according to directions on package. Once finished cooking, place broccoli in the bowl with the pasta.
- Dump the chicken, alfredo sauce, 1/2 cup Parmesan cheese and mozzarella cheese into the bowl and mix with the pasta and broccoli. Season with garlic salt, basil, and salt and pepper.
- Spray a 9x13" pan with non-stick cooking spray and dump pasta/chicken mixture inside.
- In a small bowl, mix the bread crumbs, melted butter, and 1/4 cup Parmesan cheese together. Sprinkle over the top of the casserole.
- Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.
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