Skinny Chicken Broccoli Alfredo – A Healthy Twist on a Classic
Enjoy a lighter version of Chicken Broccoli Alfredo, packed with flavor but lower in calories. Perfect for a quick and easy weeknight dinner!
Servings: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 2 cups broccoli florets
- 8 oz whole wheat fettuccine
- 2 cloves garlic, minced
- 1 cup low-fat milk
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken slices and cook until golden brown and fully cooked. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant.
- In a small bowl, whisk together milk and cornstarch. Pour into the skillet and stir until the sauce begins to thicken.
- Add Parmesan cheese, salt, pepper, and nutmeg. Stir until the cheese is melted and the sauce is smooth.
- Return the cooked chicken to the skillet along with the broccoli. Simmer for 3-4 minutes until the broccoli is tender.
- Toss in the cooked pasta and mix well to coat with the sauce.
- Serve immediately and enjoy your healthier take on Chicken Broccoli Alfredo!