Fear not, this is not the cream-laden, heavy dish so often put on menus. Oh no, this is a delightfully light version of a can-be-worse-than-a-Whopper dish.
My magic “trick” is using a basic white sauce recipe that uses skim milk and chicken broth and still comes out creamy and delicious. True, there is still butter used, so, no, I’m not saying that this is a calorie or fat free dish. But it’s DEFINITELY a lighter indulgence.
Treat yourself. Especially while broccoli is in season and on major sale.
Lighter Chicken Broccoli Alfredo
1 large chicken breast, cut into strips
1 lb broccoli, cut into florets
12oz dry fettuccine noodles (3/4 package)
5 Tbsp butter
1/3 c flour
1/2 tsp salt
1 1/2 c milk (I use skim)
1 1/2 c chicken broth (or 1 1/2c water with 1 tsp (1 cube) chicken bouillon)
1-2 garlic cloves, finely minced
1/2c-3/4c parmesan cheese (I only use 1/2c)
Cook fettuccine according to package directions. Meanwhile, cook chicken in a skillet until done. In a medium saucepan, melt butter over medium heat. Stir in flour and salt to form a roux. Cook and stir 4-5 minutes, until roux turns golden. Add garlic and stir 1 minute more. Stir in milk and chicken broth. Add parmesan cheese, and pepper. Continue to heat on medium, stirring often, until sauce thickens. Taste and add more salt, pepper, or parmesan as necessary.
Remove sauce from heat. Bring a small saucepan of water to a boil and blanch broccoli for about 3 minutes. Drain. Pour sauce, chicken, and broccoli into drained, cooked pasta. Stir until well combined and serve.
Makes 6 servings.