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Monday, August 8, 2011

Chicken Alfredo with Broccoli


1 1/2 pounds boneless skinless chicken breast
1 medium onion, white or yellow
8 ounces whole wheat pasta, uncooked fettucine
2 ounces shredded Parmesan cheese
1/4 teaspoon pepper, coarsely ground
1/2 teaspoon italian seasoning
4 cloves garlic, roasted
1 cup chicken stock, cold
1 1/2 tablespoons cornstarch
4 ounces lowfat sour cream
1 tablespoon extra light olive oil
8 ounces broccoli, frozen


Cut chicken into bite-sized squares. Saute in small amount of olive oil over medium to medium-low heat. Dice onion and add to chicken. Add garlic, Italian seasonings and pepper. Cook until the chicken is thoroughly done and add the broccoli.

Add the corn starch to the chicken stock, mix well, and add it to the chicken. Simmer on low heat for about 5 minutes. Fold in the sour cream and shredded Parmesan cheese and remove it from heat.

Cook the spaghetti according to the package instructions. Drain and top with Chicken Alfredo. Sprinkle with more Parmesan cheese if desired.

Serves 6

Nutritional Info
  • Fat: 6.8g
  • Carbohydrates: 34.2g
  • Calories: 325.9
  • Protein: 32.5g

Originally posted 8/08/09

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