Healthier Chicken & Veggie Alfredo has all of the yummy flavor of traditional Alfredo, with tons of veggies! It’s made in One Pan, quick easy meal with even easier clean-up.
It has been a crazy week here this week. I decided to begin my spring cleaning, a little late I know so I might be done by fall. Also in the midst for trying to go throw everything I own I decided to repaint our kitchen and slightly redecorate. Also I have a cake order to decorate before the end of the week. I may have a problem starting one thing then getting distracted easily. So much to do but being busy is when I thrive.
This healthier pasta dished is jam packed with flavor and tons of veggies. Its a perfect end of the week meal to use up all the leftover veggies in your fridge. I have also made this delicious dish with asparagus, cauliflower, zucchini and carrots. seriously almost anything you have in your fridge is use-able. The sauce is a simple cream sauce, but instead of heavy cream and butter. I use fat free milk some broth and olive oil. Finish the dish with some fresh Parmesan, a side salad and garlic toast. Perfection!
Everything is cooked in the same pan/skillet, so easy, right. This lightened up classic is a perfect weeknight meal and goes from fridge to table in under 30 minutes. Clean up is a breeze and this dish freezes well also, so it makes great work lunches for the next week. I sometimes double this recipe in a big pot just to have tons of leftovers for the freezer. So simple, Enjoy!
I am trying out something new. Here are some links to some interesting things I found on the internet this week.
Things I Love This Week
Healthier Chicken & Veggie Alfredo
- 2 Chicken Breast Boneless Skinless
- 2 tbsp olive oil
- 4 cloves garlic Finely Chopped
- 2 cups Broccoli Florets
- 1 Bell Pepper Sliced
- 1 cup Spinach Chopped
- 1 cup Mushrooms Sliced
- 2 cups Dry Pasta (I used Penne)
- 2 cups Skim Milk
- 2 cups Chicken Stock
- 5 tbsp Flour
- 1 tbsp onion powder
- 2 tsp Dried Basil
- 1 cup Parmesan cheese Grated
Cut chicken breasts into bite size pieces, about 1 inch, and season with salt and pepper. Add olive oil to a skillet over medium high heat. Add chicken to the hot skillet and brown on all sides for 1-2 minutes
Add garlic, peppers, broccoli, mushrooms and spinach and sauté for one minute.
Add chicken broth, milk, flour, onion powder, basil, parsley and uncooked pasta to pan and stir well to combine.
Bring to a gentle boil, then cover and reduce heat to a simmer. Continue to simmer for 15-20 minutes or until pasta is tender, stirring a few times during this time
Remove from heat and stir in freshly grated parmesan cheese.
Serve Immediately or cool in separate freezer containers for lunches or for the freezer.
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