Add parmesan and season with salt and pepper and whisk away folks. You can also replace the chicken stock with veggie stock or even water). Next, saute some garlic in a tablespoon of olive oil (in the same pan!) then whisk in the flour along with some milk and chicken stock (You can use whole milk, low-fat or fat-free. You can also used pre-cooked chicken too if your prefer. While the pasta is cooking pan sear your chicken breasts in a tablespoon of olive oil. I used regular pasta but whole wheat or even zucchini noodles will work great too. To get start simply toss your pasta in boiling water and cook it al-dente, and add broccoli during the last minute of cooking. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Add half of the chicken, and arrange evenly over the noodles. Add chicken strips and any juices in bowl to sauce. Place four lasagna noodles over the sauce. Put just enough alfredo sauce in the baking dish to cover the bottom. It’s extremely flavorful, creamy and decadent. Spray an 8x8 baking dish lightly with non-stick cooking spray or coat lightly with olive oil.
I swear you guys, this sauce is everything you want in a creamy pasta sauce and more. Luckily, with the help of a few teaspoons flour, low-fat milk, and chicken stock a thick and creamy sauce comes together in under 10 minutes. fettuccine, uncooked 2 cups small fresh broccoli florets 1/4 cup KRAFT Zesty Italian Dressing 1 lb.
#CHICKEN AND BROCCOLI ALFREDO FULL#
There are so many pasta dishes out there but they’re usually full of butter and heavy cream so I can never really enjoy them without feeling guilty. Plus, it all comes together in under 30 minutes! Lightning up fatty dishes has become one of my favorite jobs as a food blogger.
#CHICKEN AND BROCCOLI ALFREDO FREE#
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.
0 kommentar(er)
