Light Low Fat Chicken Broccoli Alfredo Food

LIGHTER CHICKEN FETTUCCINE ALFREDO

Steps:

• Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
• Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
• Return the chicken broth to medium heat and cook until reduced to 1 cup.
• Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
• Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
• Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
• Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
• Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
• Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

SKINNY CHICKEN AND BROCCOLI ALFREDO

Steps:

• Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.
• Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.
• Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes. Turn the heat off then stir in parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick. Serve.

BROCCOLI CHICKEN ALFREDO

Steps:

• Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet coated with cooking spray, saute chicken until lightly browned. Add garlic; saute 1-2 minutes longer or until chicken is no longer pink and garlic is tender., Drain pasta mixture; add to the pan. Stir in the Alfredo sauce, cheese and pepper; cook and stir until heated through.

HEALTHIER CHICKEN ALFREDO PASTA RECIPE BY TASTY

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!

EASY CHICKEN AND BROCCOLI ALFREDO

Steps:

• Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.
• Add chicken mixture to pasta mixture; mix lightly.

LIGHT CHICKEN BROCCOLI ALFREDO SOUP (LOWER FAT)

Steps:

• In a heavy stockpot over medium heat, sauté onion and garlic in olive oil for 2-3 minutes. Add light butter and 1/4 cup flour and cook, stirring, for another 2-3 minutes until bubbly. Add remaining 1/2 cup of flour to a small amount of chicken broth and stir to remove lumps. Gradually whisk in flour and broth combo, plus remaining chicken broth and half & half; cook, stirring frequently, until thickened.
• Meanwhile, steam broccoli (I use the steamer bag in the microwave) or cook broccoli in a separate pan with 2 cups of water just until form and not soft. Remove from heat and do not drain cooking water from broccoli.
• Add Parmesan cheese topping to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add steamed broccoli and 2 cups of water (or cooked broccoli along with its cooking water), chicken, seasonings, and bow tie pasta to the stockpot; heat through.

SKINNY CHICKEN & BROCCOLI ALFREDO

Steps:

• In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
• In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
• Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.
• Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.