Food recipes
Skinny Chicken & Broccoli Alfredo
Skinny Chicken & Broccoli Alfredo Ingredients: oil, olive, salad or cooking chicken, broiler or fryers, breast, skinless, boneless, meat only, raw kashi, steam meal, chicken fettuccine, frozen entree oil, olive, salad...
Skinny Chicken & Broccoli Alfredo
Ingredients:
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
kashi, steam meal, chicken fettuccine, frozen entree
oil, olive, salad or cooking
broccoli, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
soup, swanson chicken broth 99% fat free
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
salt, table
spices, nutmeg, ground
cheese, parmesan, hard
Directions:
1.
In a large pan over medium-high heat thats lightly coated with olive oil (1 teaspoon), cook the chicken until golden brown on all sides.
Remove it from the pan and set aside.
Cook the fettuccine according to the box directions.
When done, drain it and set it aside.
2.
Meanwhile, preheat oven to 400 F. On a foil-lined baking sheet, toss broccoli florets with 1 tablespoon of olive oil.
Spread evenly on the baking sheet and bake for 20 minutes.
3.
In a large pan heat olive oil (1 tablespoon) over medium-high heat.
Add the garlic and stir frequently for 1 minute.
4.
Whisk in the flour until smooth (about 2 minutes).
5.
Gradually whisk in chicken broth, Greek yogurt and milk.
Add the pepper, salt and nutmeg.
6.
Bring sauce to low boil, stirring constantly.
Then, lower heat and simmer until sauce thickens (about 3-5 minutes).
7.
Stir in Parmesan cheese.
Taste the sauce and add more salt or pepper to your liking.
8.
Add cooked chicken and roasted broccoli florets.
Toss until everything is coated by sauce.
9.
Add the drained fettuccine and toss again.
Top plated dish with extra Parmesan cheese, if you like.<br /
Ingredients:
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
kashi, steam meal, chicken fettuccine, frozen entree
oil, olive, salad or cooking
broccoli, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
soup, swanson chicken broth 99% fat free
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
salt, table
spices, nutmeg, ground
cheese, parmesan, hard
Directions:
1.
In a large pan over medium-high heat thats lightly coated with olive oil (1 teaspoon), cook the chicken until golden brown on all sides.
Remove it from the pan and set aside.
Cook the fettuccine according to the box directions.
When done, drain it and set it aside.
2.
Meanwhile, preheat oven to 400 F. On a foil-lined baking sheet, toss broccoli florets with 1 tablespoon of olive oil.
Spread evenly on the baking sheet and bake for 20 minutes.
3.
In a large pan heat olive oil (1 tablespoon) over medium-high heat.
Add the garlic and stir frequently for 1 minute.
4.
Whisk in the flour until smooth (about 2 minutes).
5.
Gradually whisk in chicken broth, Greek yogurt and milk.
Add the pepper, salt and nutmeg.
6.
Bring sauce to low boil, stirring constantly.
Then, lower heat and simmer until sauce thickens (about 3-5 minutes).
7.
Stir in Parmesan cheese.
Taste the sauce and add more salt or pepper to your liking.
8.
Add cooked chicken and roasted broccoli florets.
Toss until everything is coated by sauce.
9.
Add the drained fettuccine and toss again.
Top plated dish with extra Parmesan cheese, if you like.<br /