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
Broccoli Chicken Alfredo
Broccoli Chicken Alfredo
Prep Time
20 min
Cook Time
15 min
Yield
4 servings
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 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
1-1/2 cups: 470 calories, 11g fat (6g saturated fat), 92mg cholesterol, 599mg sodium, 51g carbohydrate (4g sugars, 10g fiber), 39g protein.
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