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Let's Make Skinny Chicken Broccoli Alfredo
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You won't believe this delicious Chicken and Broccoli Alfredo is actually lightened up and healthy! It's made with a secret ingredient to make the creamiest, most delicious alfredo sauce without all the fat and cream.
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  • 2 cups cauliflower florets
  • 1/2 tsp olive oil
  • 1/2 shallot
  • 1 clove garlic, minced
  • 2 tbsp. canned nonfat evaporated milk (or whole milk, half and half)
  • 2 tbsp. low sodium chicken broth
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper
  • 8 oz high fiber pasta
  • 2 tsp olive oil
  • 1 clove garlic
  • 1/2 lb boneless skinless chicken breast, cut into chunks or strips
  • 4 cups broccoli florets
  • 1.5 tsp. Italian seasoning
  • Salt and fresh black pepper
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Step 1 To make the sauce: Bring a medium pot of salted water to a boil. Add the cauliflower and simmer for 20-25 minutes until the cauliflower is very tender. In a saute pan, add the olive oil and onions. Saute over medium heat for about 7 minutes until tender. Add the garlic and cook for 1 minute. Add the evaporated milk and cook for 2 minutes. Add the cauliflower, onion mixture, Parmesan cheese, chicken broth, salt, and pepper to a blender. Blend until creamy and smooth.
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Step 2 Bring a medium pot of salted water to a boil. Quickly parboil the broccoli for 1-2 minute and remove.
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Step 3 Then add the pasta to the same water and cook according to package directions to to your liking. Drain.
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Step 4 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.
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Step 5 Add the garlic and broccoli and cook for 1-2 more minutes.
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Step 6 Turn the heat down to low and add the skinny alfredo sauce and pasta. Once everything is warm, serve.
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