Chicken Fettuccine Alfredo with Broccoli
Prep: 10 minutes
Cook: 15 minutes • Serves: 4
1cup broccoli florets
1pound boneless, skinless chicken tenders
Nonstick cooking spray
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1tablespoon unsalted butter
2garlic cloves, minced
1tablespoon all-purpose flour
1/2cup low fat milk
1/4cup cream cheese
1/4cup grated Parmesan cheese
2tablespoons chopped fresh parsley for garnish (optional)
1.In large saucepot, cook fettuccine as label directs, adding broccoli during last minute of cooking; drain, return to pot and cover.
2.Spray both sides of chicken with cooking spray; sprinkle with salt and pepper. In large skillet, cook chicken over medium heat 6 minutes or until browned and internal temperature reaches 165°, turning once; transfer chicken to cutting board. Cut chicken into 1-inch pieces; cover with foil.
3.In same skillet, melt butter over medium heat; add garlic and cook 1 minute, stirring constantly. Add flour; cook 1 minute, whisking constantly. Add milk; cook 2 minutes or until thickened, whisking constantly. Whisk in cheeses until incorporated. Add chicken and cook 2 minutes or until heated through, stirring frequently. Add chicken mixture to fettuccine; toss to combine.
4.Serve fettuccine sprinkled with parsley.
Approximate nutritional values per serving:
428 Calories, 12g Fat (6g Saturated), 81mg Cholesterol,
513mg Sodium, 49g Carbohydrates, 3g Fiber, 31g Protein