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How to Make Delicious Skinny chicken and broccoli alfredo

Posted at June 1, 2020 4:25 by admin in Cookie Recipes

Skinny chicken and broccoli alfredo. Chicken and broccoli coated in a light skinny garlic Alfredo sauce. This guilt free version of chicken Alfredo is creamy, flavor and is even tastier than the original. Lightning up fatty dishes has become one of my favorite jobs as a food blogger.

An alternative to the classic chicken and broccoli alfredo! When I was younger, every Italian restaurant we went to, I’d order chicken fettuccine alfredo, and believe me, I knew how bad it was but the worst things in life are always the best things in life – or at least in the moment it is! Seasoned chicken, steamed broccoli & tender pasta are enveloped in a light-yet-luscious alfredo sauce dreamed up by Courtney at Sweet Tooth, Sweet Life. You can cook Skinny chicken and broccoli alfredo using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Skinny chicken and broccoli alfredo

  1. Prepare 3 of Boneless, skinless chicken breasts, grilled and cut into chunks(about 2 cups).
  2. It’s 2 cup of Roasted broccoli florets.
  3. Prepare 8 oz of Fettuccine.
  4. You need 2 tbsp of Extra virgin olive oil.
  5. It’s 2 tsp of Minced garlic.
  6. It’s 2 tbsp of Flour.
  7. Prepare 1 cup of Fat-free, low sodium chicken broth.
  8. You need cup of Plain greek yogurt.
  9. You need 1/4 tsp of Pepper.
  10. It’s 1 pinch of Ground nutmeg.
  11. It’s 3/4 cup of Freshly grated parmesan cheese.
  12. It’s 1/4 cup of Skim milk.

This alfredo sauce is creamy, cheesy, silky and decadent. Just like the real thing, but skinny! You could easily make this dish gluten-free by. [Skinny] Cheesy Penne with Broccoli. Skinny Chicken Broccoli Alfredo made with a cauliflower based alfredo sauce that is lighter and healthier than the traditional heavy. cream based alfredo.

Skinny chicken and broccoli alfredo instructions

  1. In a pot of boiling salted water, cook the pasta according to package directions. Drain and set side..
  2. In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes..
  3. Whisk in the flour until smooth, about 2 minutes..
  4. Gradually whisk in the chicken broth, greek yogurt, milk, pepper, and nutmeg..
  5. Bring to a low boil, stirring constantly..
  6. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes..
  7. Stir in 3/4 cup parmesan..
  8. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta..
  9. Toss to combine and serve with more parmesan, if desired..

So good and surprisingly easy to make! I used to love this dish before I became pesco-vegan, and I came across a creamy basil alfredo by accident, this is certainly better than carbonara. These skinny broccoli chicken fettuccine with cauliflower Alfredo sauce are the perfect compromise between nutritious + feel-good! Instead of using a classic Italian Alfredo sauce – which, may I remind you, is made with butter, cream (lots of it) and parmesan – we’re. Alfredo sauce is certainly not one of those “clean-eating” New Years type dish, but with all this broccoli, it all balances out, right?

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