Recipes

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.

Weight Watchers Skinny Alfredo Sauce
Points: 8 Weight Watchers Points plus
Servings: 4
Serving Size: about 1 cup (1/4 recipe)
Nutritional Info: 338.1 calories, 8.5g of fat, 43.2g carbohydrates, 13g dietary fiber, 41g of protein

Ingredients

• 1 cup skinny alfredo
• 6 oz. high fiber pasta
• 1 tsp. olive oil
• 1 clove garlic
• 1/2 lb. chicken breast, cut into chunks or strips
• 2 heads broccoli
• 1-2 tsp. Italian seasoning
• Salt and fresh black pepper
• Optional: red pepper flakes

Instructions

1. Bring a medium pot of salted water to a boil. Quickly parboil the broccoli for 1-2 minute and remove. Then add the pasta to the same water and cook according to package directions to to your liking. Drain.
2. Meanwhile in a saute pan, add the olive oil over medium high heat. Season the chicken with Italian seasoning, salt (if it isn’t in the Italian seasoning), and pepper. Cook until no longer pink, between 5-8 minutes depending on the size.
3. Add the garlic and broccoli and cook for 1-2 more minutes.
4. Turn the heat down to low and add the skinny alfredo sauce and pasta. Once everything is warm, serve.