Ever since the first time I made skinny alfredo, I’ve been in love. If you came and visited me, you would find it stockpiled in the freezer and it would look like I was deathly afraid of a cauliflower shortage. I just can’t stop eating it. And since it’s one of those recipes that tastes better the next day, I started freezing tubfuls. I eat it on just about anything, and today’s recipe is probably my favorite way to eat it so far. Tossed with some delicious, quick sauteed chicken breast and broccoli. It’s a meal that comes together in minutes.
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Since the sauce takes more preparation and freezes well, I recommend making a a href="/recipe/skinny-alfredo-sauce">full batch of the skinny Alfredo sauce and freezing the rest for leftovers. You need 1/4 cup per serving in this recipe.
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