HEALTHIER CHICKEN ALFREDO PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, flour, chicken broth, skim milk, salt, pepper, spinach, whole grain penne pasta, parmesan cheese
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
- Remove the chicken from the pan and set aside.
- In the same pan, add the garlic and sauté for one minute over medium heat.
- Sprinkle the flour over the garlic and slowly add in the chicken stock.
- Quickly stir to avoid lumps.
- Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
- Once the sauce is thickened, add in the spinach and stir until wilted.
- Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
- Top with fresh parmesan.
- Enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 83 grams, Fat 24 grams, Fiber 2 grams, Protein 38 grams, Sugar 7 grams
HEALTHY CHICKEN ALFREDO
Enjoy this homemade Healthy Chicken Alfredo in under 30 minutes - it's creamy, rich, and cheesy with just a fraction of the calories and fat in restaurant versions! Serve up the healthy alfredo sauce with whole wheat noodles and veggies for an instant family favorite!
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Fill large pot with water and bring it to a boil.
- In a medium bowl, add cold stock, milk, cornstarch, 1/2 tsp salt and whisk with a fork. Set aside.
- In the meanwhile, preheat large deep ceramic non-stick skillet on medium heat and swirl oil to coat.
- Sprinkle chicken with a bit of salt and pepper, add to a skillet and cook for 10 minutes, stirring occasionally.
- While chicken is cooking, add 1 tsp of salt and pasta to boiling water. Cook for 7 minutes until pasta is al dente, stirring a few times to make sure noodles do not stick.
- Give cornstarch mixture a whisk and add it to the skillet. Stir, bring to a boil and cook for 2 minutes or until bubbly and thickened.
- Add Parmesan cheese, garlic and stir until cheese has melted.
- Using tongs, transfer noodles directly from the pot to the skillet. No need to drain in a colander. Grab a bunch at a time, hold right above the pot for a few seconds and add to the skillet.
- Stir and add peas, broccoli or spinach. Let chicken alfredo warm through for a minute.
- Turn off the heat and garnish with parsley and black pepper. Serve hot.
Nutrition Facts : ServingSize 1 cup, Calories 502 kcal, Sugar 9 g, Sodium 665 mg, Fat 13 g, SaturatedFat 4 g, Carbohydrate 55 g, Fiber 5 g, Protein 41 g, Cholesterol 130 mg
CHICKEN FETTUCCINE ALFREDO
Classic fettuccine Alfredo coated with a homemade sauce made cream cheese, parmesan cheese, milk, garlic, and then topped with sliced chicken.
Provided by Rena
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to the boil, and cook the pasta according to package directions to al-dente.
- Season the chicken breast with salt and pepper on both sides.
- Preheat a large frying pan over medium heat and add in the oil. Cook chicken for 6-8 minutes per side, or until cooked through and internal temp reaches 165F.
- Set aside and allow the chicken to rest until you make the sauce, then slice it.
- In a small bowl whisk the milk and flour until no visible lumps.
- To the same skillet over medium heat, add garlic and cook for no more than 1 minute. Stir in the milk mixture together with cream cheese and broth. Whisk continuously until the sauce is smooth and bubbly, 2-3 minutes. Add the parmesan cheese and allow it to cook for another 1-2 minutes.
- Once the sauce has thickened stir in the sliced chicken, cooked pasta, parmesan and parsley. Season with salt and pepper and remove from heat.
Nutrition Facts : Calories 600 kcal, Carbohydrate 49 g, Protein 45 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 123 mg, Sodium 661 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
HEALTHY AND CREAMY CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: olive oil, skinless boneless chicken thigh, garlic, ground pepper, salt, onion powder, garlic powder, cremini mushroom, yellow onion, all purpose flour, unsalted butter, nutmeg, italian seasoning, fresh thyme, whole milk, heavy cream, unsalted chicken stock, fettuccine pasta, fresh parsley, shredded parmesan cheese
Provided by Luna Regina
Yield 4 servings
Number Of Ingredients 20
Steps:
- Season the chicken thighs with ¼ teaspoon of salt, ¼ teaspoon of pepper, onion powder, garlic powder, and ¼ teaspoon of thyme. Let them sit for 15 minutes.
- Bring 4 quarts of water to a rolling boil. Add pasta and stir occasionally. Boil until al dente (8-10 minutes) and drain immediately.
- Sear the chicken thighs in 1 tablespoon of olive oil in a large pot over low heat for about 12 - 15 minutes until they're golden brown. Remove the chicken from the pot and slice it into strips.
- Stir-fry the mushrooms with ½ tablespoon of olive oil. Once the mushrooms are cooked, transfer them into a small bowl.
- Add butter to the same pot, then saute onion and garlic for 3 minutes. Add in flour, chicken broth, milk, and heavy cream. Season the mixture with the remaining salt, , thyme, pepper, nutmeg, and Italian seasoning. Then bring to a boil.
- Add the pasta and mushrooms and reduce to a simmer for an extra 2-3 minutes.
- Stir in the parmesan cheese and parsley to the pot. Stir so it combines into the mixture. Add chicken to the pot.
- Serve. Garnish with fresh parsley and pepper if desired.
Nutrition Facts : Calories 688 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 2 grams, Protein 32 grams, Sugar 7 grams
EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY
Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.
Provided by Claire Nolan
Categories Dinner
Time 33m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a pan over medium-high heat, melt butter, then add the chicken breast.
- Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
- In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
- Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
- Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
- Season with salt, pepper, oregano, and basil, and stir well to incorporate.
- Add parmesan cheese and stir until melted.
- Pour the sauce over cooked penne pasta, add the chicken and mix well.
- Add parsley and extra parmesan. Mix well.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams
HEALTHY ALFREDO SAUCE
This Healthy Alfredo Sauce is creamy, delicious, and full of flavor without all the extra fat and calories! Made with almond milk, this Alfredo Recipe is the perfect way to enjoy your favorite pasta dinner on the 21 Day Fix.
Provided by Nancylynn
Categories Sauce
Time 15m
Number Of Ingredients 11
Steps:
- Heat a ceramic or stainless steel pan over medium low heat. Add in olive oil and garlic. Stir until fragrant, then add in butter.
- Slowly whisk in flour until well combined with the butter and garlic.
- While whisking, slowly add in 1 ½ cups of almond milk. Increase heat to medium and allow milk and flour to thicken for several minutes.
- Once your roux is thickened, reduce heat to low and add in all the cheese, stirring well until the sauce is creamy.
- If your sauce is too thick, stir in the additional milk. Remove from heat.
- Add in ¼ tsp of salt (or to taste) and a sprinkle of pepper. Serve with noodles, veggies, and or your favorite protein and top with extra parmesan and garnish with fresh parsley and a pinch of nutmeg.
Nutrition Facts : ServingSize about 1/3 cup, Calories 144 calories, Sugar 0.2 g, Sodium 420.3 mg, Fat 11 g, SaturatedFat 5.6 g, TransFat 0.1 g, Carbohydrate 5.3 g, Fiber 0.4 g, Protein 6.1 g, Cholesterol 25 mg
HEALTHY ALFREDO SAUCE RECIPE
A healthy alfredo sauce recipe is possible with just a fraction of the calories. Let's ditch the high fat version loaded with fat and carbs. This Cauliflower Alfredo is absolutely rich and bursting with flavor, gluten-free, and a healthier recipe of a classic comfort food dish.
Provided by Lisa Hatfield
Categories Dinner & Main Dishes
Time 30m
Number Of Ingredients 12
Steps:
- Cut the cauliflower into small chunks, set aside.
- In a large pot, bring the vegetable stock to boil. You can also swap in chicken stock or use a large pot of salted water with a teaspoon salt.
- Place a large skillet or sauce pan over medium heat, melt butter (or swap olive oil) and saute' minced shallot, garlic powder, nutmeg, salt, and pepper. Cook until the shallot just turn light brown, tender and soft. Remove from heat and set aside.
- Add all the cauliflower in the large pot and boil for 7-10 minutes until fork tender. Turn off heat, keep the hot vegetable stock.
- In a high-speed blender, use a large strainer, and add the cauliflower, 1 cup of the veggie cooking broth, and sautéed shallot miture, milk, parmesan cheese, and puree on high until very smooth. Stop the blender and push down the cream sauce as needed.
- Pour the alfredo sauce back into the pan off the heat you cooked the shallots and butter.
- Boil your fettuccine pasta in the same pot as you cooked the cauliflower in the vegetable stock, add more water to cover the pasta if needed. Drain the pasta, add to the large skillet with the sauce, using tongs to combine.
- Turn the skillet on low heat with the sauce and pasta.
- Serve warm and garnish with parsley and more parmesan cheese.
- Leftovers can be stored in an airtight container for up to 4 days.
Nutrition Facts : Calories 276 kcal, Carbohydrate 50 g, Protein 8 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 1249 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
HEALTHY CHICKEN BROCCOLI ALFREDO BAKE
Healthy and Lighter Chicken Broccoli Alfredo Bake is a favourite comfort food recipe for dinner. This is a healthy dinner recipe which even the kids will love.
Provided by Anjali
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Steam the Broccoli in the oven for 5 minutes. Drain the water. Cook the boneless, skinless, chicken cubes in the oven for 10 minutes and drain the broth. Bring a pot of water to boil. As the water boils, add a tablespoon of salt and uncooked pasta. Cook the Pasta until al dente. Drain the water.
- To make Alfredo Sauce, melt butter in a skillet. As the butter melts, add flour and cook for a minute until fragrant. Pour the Half and Half in streaming motion, whisking constantly to avoid any lumps formation. Add the seasonings and Parmesan cheese and whisk until the cheese melts. Take this off the heat.
- Preheat the oven to 370°F. In a large mixing bowl, add the steamed Broccoli, cooked Chicken, cooked Pasta. Pour the Alfredo Sauce over it. Toss to combine. Transfer this to a casserole baking dish. Top with shredded Mozzarella Cheese and bake for 15 minutes. After it gets baked, Broil for 2 minutes to get the top golden.
- Garnish with freshly chopped Parsley and serve
Nutrition Facts : Calories 336 kcal, Carbohydrate 15 g, Protein 29 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 97 mg, Sodium 885 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
EASY CHICKEN FETTUCCINE ALFREDO RECIPE
Classic comfort food fettuccine alfredo that is ready to eat in about 30 minutes.
Provided by Joe Boyle
Categories Main Course
Number Of Ingredients 10
Steps:
- Start a large pot of water with 2 teaspoons of salt to boil. Cook the fettuccine according to package instructions until al dente. Drain the pasta with a strainer, then place it back in the pot, covered with a lid to keep warm.
- Slice each chicken breast into two pieces by cutting through the center of the breast similar to a butterfly cut. Season all sides of the chicken by sprinkling with kosher salt, black pepper, and sweet paprika. Heat a large skillet to medium-high heat and add 1 tablespoon of olive oil. Place all 4 chicken pieces into the skillet and cook for 4 minutes. The chicken should be a nice golden brown. Turn the chicken to the second side and cook for 4 more minutes. The interior temperature should be at least 140 degrees F. Remove the chicken from the skillet and let it rest on a plate tented with aluminum foil.
- In a separate large skillet add the butter to melt on medium temperature. Once the butter has melted, add in the minced garlic and cook it for 30 seconds.
- Pour in the cream and stir it occasionally so it doesn't scorch and bring it to a slow boil. Turn off the heat and add in the grated Parmesan a little at a time and stir it to melt. Continue until all the cheese has been incorporated and melted. You may have to turn the heat on low if the sauce cools too much. Taste the sauce and add salt and black pepper as desired.
- Then add all of the pasta to the sauce and stir it to coat. Cut the chicken into bite sized pieces and place them into the skillet. Serve the chicken fettuccine alfredo hot, right out of the skillet.
Nutrition Facts : Calories 739 kcal, ServingSize 1 serving
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- Bring a large pot of water to a boil. Add a good dose of salt and then then fettuccine. When two minutes remain in the pasta cooking time, add the broccoli to the pot with the pasta. Then drain the pasta and broccoli.
- Season chicken with half of the salt and pepper and add to skillet. Saute chicken for 6-7 minutes, until well browned. Add garlic and cook another 1-2 minutes, until chicken is cooked through. Remove chicken pieces to a plate and cover with foil to keep warm.
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HEALTHY CHICKEN ALFREDO (EASY TO MAKE!) - THE ENDLESS MEAL®
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5/5 (3)Calories 553 per servingCategory Dinner
- Begin by making the healthy alfredo sauce. Heat the olive oil in a medium-sized pot. Add the onion and garlic and cook for 3 minutes, until the onion is transparent. Add the cauliflower and chicken stock and bring the pot to a boil. Cover the pot, reduce the heat, and simmer for 5 minutes, until the cauliflower is soft.
- Transfer everything in the pot to your blender. Add the remaining ingredients and blend on high until smooth. Taste the sauce and add extra salt and/or nutritional yeast if you’d like. Set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the water through a colander then return the cooked pasta to the pot. Drizzle with 2 teaspoons of the olive oil and toss so that all the pasta is lightly coated in the oil. Add the spinach to the pot.
- While the water is heating, season the chicken with salt and pepper. Heat the remaining 2 teaspoons of olive oil in a medium-sized frying pan. Add the chicken and cook until it is lightly browned on both sides and cooked through.
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ALFREDO CHICKEN PASTA | TASTYCOOKERY
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- Lightly salt water and heat it to its boiling point. Place pasta in boiling water and cook for about 10 minutes. Drain. Add parsley and stir.
- Place flour, cottage cheese, Parmesan cheese, garlic powder, 1 cup milk, onion, pepper, and salt in a food processor. Blend until the mixture is smooth.
- Place the mixture in a saucepan. Cook over medium. After that, add the chicken breast meat and cook until heated through. Mix with pasta.
HEALTHY PASTA ALFREDO - HEALTHY FOOD GUIDE
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4.3/5 Total Time 35 minsCategory MainsCalories 414 per serving
- In a saucepan of boiling water, cook pasta according to packet directions, or until al dente. Drain and keep warm.
- Meanwhile, in a large non-stick frying pan heat olive oil over medium-high. Gently fry onion and garlic for 3–4 minutes, or until softened. Add thyme and cook for a further minute, or until fragrant.
- Add flour and stir to coat onions. Gradually add milk, stirring constantly, until smooth. Bring mixture to the boil. Reduce heat to medium. Cook, stirring, for 4–5 minutes, or until thickened. Add courgettes and cook, stirring, for 2–3 minutes, or until veges are just tender.
- Add spinach, parmesan and salt and cook, stirring, for 1 minute, or until spinach wilts. Add pasta and toss to coat.
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