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Broccoli Chicken Alfredo

 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
4 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

  • 2 cups uncooked whole wheat penne pasta
  • 3 cups frozen chopped broccoli
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 garlic cloves, minced
  • 1 cup reduced-fat Alfredo sauce
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon pepper

Directions

  • 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. Yield: 4
  • servings.
Nutritional Facts: 1-1/2 cups equals 470 calories, 11 g fat (6 g saturated fat), 92 mg cholesterol, 599 mg sodium, 51 g carbohydrate, 10 g fiber, 39 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Broccoli Chicken Alfredo (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.