Chicken & Broccoli Fettuccine Alfredo Recipe
Thanks to Connie for this recipe.
Dry pasta is on sale every week somewhere. It is a staple that is easy to stock up on, as well as quick and easy to prepare. There are many varieties now, including whole wheat, multi grain, low-carb, semolina, gluten-free, just to name a few. Most families love spaghetti and pasta sauce, and it’s a go-to meal at least twice a month.
Fettuccine alfredo is another popular meal since it can be prepared quickly when using dry pasta and jarred sauce. While the jarred alfredo sauces are delicious and easy to prepare, they are loaded with fat and calories, as well as sodium. Another popular convenience item is boneless, skinless chicken breasts. While they are more expensive per ounce than whole chicken or chicken parts, they usually show up once a week at suppertime at our house. Chicken breasts and tenders go on sale frequently, so when they do, stock up and freeze.
This week’s recipe is a lighter version of the weeknight favorite, chicken fettuccine alfredo. I’ve added steamed broccoli to get in a serving of vegetables, and I’ve used low-fat and low-sodium items, too. You can add more broccoli or a few cups of fresh spinach, substitute shrimp for chicken, omit the meat altogether, add a little more pasta, or toss in roasted red peppers. This dish is easy to tailor to your family’s tastes.
When I make this dish, I always cook the whole box (usually 1 lb) of fettuccine and save the rest for another dish later in the week. I also slice and cook an extra 2 chicken breasts, then reserve those (about 2 cups cooked) for something else, too. This technique of cooking a little more and saving it for future dishes will save you time, so you will only have to toss ingredients together to get a meal on the table.
Impress your family or guests by making Chicken & Broccoli Fettuccine Alfredo. It’s creamy, delicious and easy to prepare…not as easy as pouring sauce out of a jar, but much better for you!
Chicken & Broccoli Fettuccine Alfredo
8 oz. fettuccine, uncooked
½ lb. boneless, skinless chicken breasts, cut into strips
1 1/4 c low-sodium chicken broth
2 cloves garlic, minced
1/2 c light Italian dressing
4 t flour
4 oz. Neufchatel cheese, cut into small cubes (low-fat cream cheese)
4 T Parmesan cheese, grated, divided
dash of nutmeg
1 ½ c. broccoli, steamed crisp tender
Place chicken strips in Italian dressing and garlic. Let marinate 20 minutes. Cook pasta al dente, as directed on package. Over medium-high heat, cook chicken strips and marinade in large skillet. Stirring occasionally, cook 4-6 minutes or until chicken is no longer pink. Remove chicken from skillet and keep warm. Mix broth and flour together. Slowly add broth mixture to cooking juices stirring constantly, picking up bits off bottom of pan. Add Neufchatel cheese and 3 T Parmesan cheese to skillet, stirring until smooth and thick. Reduce heat to low. Add pinch of nutmeg and return chicken to skillet. Drain pasta and add to skillet; add steamed broccoli and toss to coat. Cook 3 minutes over low heat, stirring occasionally. Sprinkle with remaining 1 T Parmesan cheese and fresh black pepper to serve.
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