How to Make Skinny Chicken & Broccoli Alfredo!
Don't be frightened. It IS healthy, but it's also delicious.
Yes, that is a real thing. Trust me.
Or try it out yourself and thank me later.
This is like the healthier version of Fettuccine Alfredo, but it's just as good, honey.
Ingredients
salt & pepper
at least 2 boneless chicken breasts
broccoli
rotoni
extra virgin olive oil
minced garlic or garlic powder
flour
chicken broth
milk of your choice (I used almond milk)
plain greek yogurt or plain non-fat yogurt
grated parmesan cheese
Exact Measurements:
2 boneless chicken breasts seasoned with salt & pepper then chopped into bitable pieces
2 cups of cooked broccoli
2 tablespoons of extra virgin olive oil
2 tablespoons of garlic or garlic powder
2 tablespoons of flour
1 cup of chicken broth
1/4 cup of milk
1/4 of plain greek yogurt
3/4 cup of grated parmesan cheese
Directions
Start by cooking the box of Rotini in salted, boiling water. Try to aim to have 1 tablespoon of salt.
Next, heat up a skillet and add the cup of chicken broth and slowly add in 1/4 cup of milk.
After that, you can add your 1/4 cup of plain greek yogurt/non-fat yogurt with salt and pepper.
Finally, add in the parmesan cheese, garlic powder, and chopped chicken breasts.
While that is being cooked, I placed the broccoli in a separate pan and began steaming/cooking it.
While broccoli is being made, you can finish your alfredo by putting the alfredo sauce in it and place it into your serving dish and area
Once the broccoli is finished, drain it, and then stir into the pasta with the
chicken and any extra parmesan you may want to add.
And voila!
No comments:
Post a Comment