Chicken & Broccoli Alfredo
Entree
INGREDIENTS
- ½ pound uncooked whole wheat fettuccine*
- 2 cups fresh broccoli florets
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- ¼ cup Ken’s Light Italian Salad Dressing
- 1 ½ cup 1% milk
- 4 oz reduced fat cream cheese, cubed
- ¼ cup grated Parmesan cheese
- 1 tablespoon basil leaves, cut into thin strips
INSTRUCTIONS
- Cook pasta as directed on package. Add broccoli for the last 2 minutes.
- In a large skillet on medium heat, add chicken and salad dressing toss to coat. Cook and stir for 5 to 10 minutes or until chicken is cooked through. Stir in milk, cream cheese, and Parmesan cheese. Cook over low heat until mixture begins to simmer. Stir in basil and cook over low heat stirring constantly for 2 minutes.
- Drain pasta/broccoli mixture and stir carefully into chicken cream sauce.
NOTES
*I use Barilla Plus!
NUTRITION INFORMATION
SERVES:
*I use Barilla Plus!
CALORIES:
360
FAT:
10g
CARBOHYDRATES:
34g
SODIUM:
300mg
FIBER:
5g
PROTEIN:
35g
CHOLESTEROL:
80mg
Delicious Dietitian-Approved
Recipes for Everyday Wellness
Explore healthy, easy meals for energy, digestion, and wellness.
APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
