Skinny Chicken Broccoli Alfredo

RECIPE Skinny Chicken Broccoli Alfredo by See Recipe

Skinny Chicken Broccoli Alfredo made with a cauliflower based alfredo sauce that is lighter and healthier than the traditional heavy. cream based alfredo. So good and surprisingly easy to make! See Recipe

What you need:

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 See Recipe

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. See Recipe

Step 2 Bring a medium pot of salted water to a boil. Quickly parboil the broccoli for 1-2 minute and remove. See Recipe

Step 3 Then add the pasta to the same water and cook according to package directions to to your liking. Drain. See Recipe

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. See Recipe

Step 5 Add the garlic and broccoli and cook for 1-2 more minutes. See Recipe

Step 6 Turn the heat down to low and add the skinny alfredo sauce and pasta. Once everything is warm, serve. See Recipe

We hope you enjoy this delicious Skinny Chicken Broccoli Alfredo recipe. See Recipe

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