Chicken & Broccoli Alfredo
Nutrition Information
  • Serves: 6
  • Calories: 360
  • Fat: 10g
  • Carbohydrates: 34g
  • Sodium: 300mg
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 80mg
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Ingredients
  • ½ pound uncooked whole wheat fettuccine*
  • 2 cups fresh broccoli florets
  • 1 pound boneless skinless chicken breast, cut into bite-sized pieces
  • ¼ cup Ken’s Light Italian Salad Dressing
  • 1 ½ cup 1% milk
  • 4 oz reduced fat cream cheese, cubed
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon basil leaves, cut into thin strips
Instructions
  1. Cook pasta as directed on package. Add broccoli for the last 2 minutes.
  2. In a large skillet on medium heat, add chicken and salad dressing toss to coat. Cook and stir for 5 to 10 minutes or until chicken is cooked through. Stir in milk, cream cheese, and Parmesan cheese. Cook over low heat until mixture begins to simmer. Stir in basil and cook over low heat stirring constantly for 2 minutes.
  3. Drain pasta/broccoli mixture and stir carefully into chicken cream sauce.
Notes
*I use Barilla Plus!
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