If you are craving chicken alfredo but don't want the fat and calories, this is the recipe for you! Creamy and delicious but on the lighter side.
Ingredients
2 cups chopped chicken breasts
A dash of salt
2 cloves of garlic, minced
2 cups chopped broccoli
2 cups milk (I used skim milk.)
1 cup grated Parmesan cheese
4 bacon strips, cooked and chopped
Parsley
1/2 lb. cooked spaghetti noodles
Directions
In a large sauce pan, cook the chopped chicken in some olive oil until no longer pink. Sprinkle with pepper and add the garlic cloves and broccoli. Continue cooking for 2-3 minutes. Add the milk, Parmesan cheese, bacon and stir until well combined.* Add the cooked spaghetti noodles and mix thoroughly. Sprinkle with parsley.
*Note: Since I used skim milk, the sauce was a bit runny for my liking. So I whisked together equal parts of cornstarch and water and added that to the pot BEFORE adding the noodles. After cooking for a minute or two, the sauce thickened well.
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