Slash the fat and calories with my lighter version of Chicken and Broccoli Alfredo Pasta! In this recipe I’ll show you how to whip up a quick and easy light Alfredo sauce made with skim milk to pour on top of roasted chicken breast, a large serving of broccoli, and a modest portion of cheese-filled tortellini. Ingredients: 2 heads of broccoli, cut into florets, seasoned with a pinch of coarse salt and black pepper 1 lb. boneless, skinless chicken breast, or 2 (9 oz.) packages of cooked, grilled chicken breast strips ½ teaspoon dried oregano ¼ teaspoon dried basil ¼ teaspoon garlic powder ¼ teaspoon black pepper 1 (20 oz.) package of frozen cheese-filled tortellini 1 packet of Alfredo sauce mix 1 cup skim milk ¾ cup cold water Freshly ground black pepper, to taste Garnish with grated parmesan cheese Directions: 1. Preheat the oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray (for the broccoli). Also prepare a second baking sheet if you are using uncooked chicken breast. 2. Fill a pot with enough water to cover the tortellini, and cook according to package directions. 3. Place the broccoli florets onto the baking sheet. Season with a pinch of salt, and black pepper to taste. Place the chicken onto the other baking sheet, and season both sides with oregano, basil, garlic powder, and black pepper. Bake both the broccoli and chicken for 20 minutes, or until the chicken is cooked through to an internal temperature of 165 degrees. [If you are using pre-cooked grilled chicken breast strips, season them with oregano, basil, garlic powder, and black pepper, and set aside.] 3. In a small saucepan, whisk together the Alfredo sauce mix, milk, and water. Cook on medium heat, stirring frequently until the sauce comes to a boil. Reduce heat to low and simmer for 2 minutes, stirring occasionally. Season the sauce with freshly ground black pepper, to taste. The sauce will thicken upon standing. 4. When the tortellini is ready, drain off the water, and stir ½ of the Alfredo sauce into the pasta. 5. When the chicken breast is cooked through, cut into slices. Fill one-half of your plate with broccoli, one-quarter with pasta, and the other one-quarter with chicken. (If you’re using the cooked grilled chicken strips, heat them up in the microwave before plating.) Pour some of the remaining Alfredo sauce on top if desired.
Add a touch of grated parmesan cheese and enjoy!
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