Healthy Chicken Alfredo - S1

An Easy Chicken Alfredo Recipe with Broccoli that’s made in ONE PAN and has far less calories than a traditional Alfredo? Does it seem too good to be true? It’s not! This recipe is the perfect thing to satisfy that Alfredo craving without leaving you feeling sluggish and overly full. Make it tonight!

I made this one pan Easy Chicken Alfredo a bit healthier by using Full Circle Organic Whole Wheat Rotini, broccoli, and a mix of 2% milk and cream instead of all cream. Now, I realize that whole wheat rotini isn’t the traditional pasta used with Alfredo sauce. If you want to use fettuccine, GO FOR IT. I won’t stop ya. You’ll need to adjust cooking time based on what the back of your package says.

I’ll let you in on a secret, friends. I often opt for shorter pasta shapes like rotini, penne, ziti, etc. over spaghetti, fettuccine, and angel hair. There’s a reason for this, and it’s one I feel comfortable sharing with you guys, because you are my people. It’s because they’re easier to eat, plain and simple. Less sauce on my face, less twirling with a fork, more enjoying the food. But if you can’t get past eating Alfredo with any other pasta shape than fettuccine, I get that too. Do your thing.

The important thing here is that you get a fabulous, delicious, well-rounded meal in one pan in 30 minutes, no matter what pasta shape you use. Life is good.

INGREDIENTS

•  1 tablespoon unsalted butter

•  1 teaspoon olive oil

•  1 pound boneless skinless chicken breasts, cut into 1-inch cubes

•  Salt and freshly ground black pepper to taste

•  1-2 cloves garlic, minced (about 1-2 teaspoons) - see note

•  3 cups chopped broccoli

•  1 package (12 oz) Full Circle Organic Whole Wheat Rotini

•  2 cups low-sodium chicken broth

•  2 cups 2% milk

•  1/2 cup heavy (whipping) cream, warmed

INSTRUCTIONS

1. In a large, deep skillet (that has a cover available), heat butter and olive oil over medium-high heat. Add chicken and sprinkle with salt and pepper. Brown chicken until golden-brown on the outside and almost cooked through.
2. Add garlic and continue to cook, stirring for 1-2 minutes or until fragrant.
3. Add broccoli, Full Circle Organic Whole Wheat Rotini, broth, and milk. Stir to combine. Cover, turn heat to high and bring to a boil. Reduce heat to medium-low and cook covered for 8 minutes, stirring every couple of minutes (to cook pasta evenly), or until pasta is al dente.
4. Uncover and reduce heat to low. Add warmed cream, Parmesan, and parsley. Cook until Parmesan is melted and sauce has thickened slightly.
5. If desired, serve garnished with more cheese and parsley.