ONE SKILLET CHICKEN ALFREDO PASTA
Yield: 10 servings
• 1 ½ lbs. boneless skinless chicken breasts, cut into 1-inch cubes
• Salt, to taste
• Black pepper, to taste
• Olive oil
• 1 tsp. minced garlic
• 4 cups low sodium chicken broth
• 1 lb. whole wheat pasta
• 1 ½ cups fat free half and half, warmed
• 1 cup shredded Parmesan, plus additional for serving
• 4 cups fresh broccoli florets
• 1/4 cup chopped parsley, optional
Season chicken with salt and pepper. Set aside.
Heat drizzle of olive oil in a large skillet over medium-high heat. Add chicken and cook about 8 minutes or until browned on the outside but still slightly pink inside. Remove chicken and set aside.
Add garlic to the pan and cook about 30 seconds or until fragrant. Increase heat to high and add chicken broth. Scrape the bottom of the pan to loosen brown bits. Bring to a simmer and decrease to heat to low. Let simmer for about 5 minutes.
Add pasta to the pan and simmer for about 8 minutes or until the pasta starts to soften. Add half and half and chicken and stir together. Cover the pan and simmer, stirring occasionally, for about 4 minutes or until the pasta and chicken are cooked through.
Add Parmesan and broccoli and stir until well combined. Cover and cook for about 2 minutes or until the broccoli is tender. Serve with additional Parmesan and parsley if desired.
*Per Serving: Calories 330, Total Fat 8g (Saturated 2.5g, Trans 0g), Cholesterol 55mg, Sodium 240mg, Total Carbohydrate 39g (Dietary Fiber 1g, Total Sugars 4g, Includes 0g Added Sugars), Protein 28g, Vitamin D 0%, Calcium 15%, Iron 15%, Potassium 15%