Here is the recipe for Skinnytaste’s Fettuccine Alfredo with Chicken and Broccoli. A generous 1 1/2 cups is only 420 calories! You can’t feel guilty about that!
Fettuccine Alfredo with Chicken and Broccoli (Serves 5)
Recipe from Skinnytaste Cookbook
Cooking spray or oil mister
1 pound thin chicken breast cutlets, cut into thin strips
1 tsp. garlic salt
Freshly cracked black pepper
9 ounces fettuccine (the cookbook recommends whole wheat)
2 tsp. kosher salt
3 cups (8 ounces) small broccoli florets
1 cup 2% milk
2 Tbsp 1/3-less-fat cream cheese
1 Tbsp unsalted butter
1 Tbsp minced shallot
1 garlic clove, minced
1 Tbsp all-purpose flour
5 ounces chicken broth
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 Tbsp finely minced fresh parsley
1. Heat a large, deep nonstick skillet over high heat. Spray the skillet with oil. Season the chicken with the garlic salt and black pepper to taste, and add half of the chicken to the pan. Cook until the chicken is golden on the outside and cooked through, about 2 to 3 minutes on each side. Transfer to a large plate. Spray the pan and repeat with the remaining chicken and set aside. Remove the skillet from the heat and let cool.
2. Cook the pasta to al dente in a pot of salted boiling water according to package directions, add the broccoli in the last 1 1/2 to 2 minutes of cooking. Reserving 1/4 cup of the cooking water, drain the pasta and broccoli in a large colander and return it to the cooking pot.
3. Meanwhile while the pasta cooks, in a blender, combine the milk and cream cheese and blend until smooth; set aside.
4. Set the skillet over medium-low heat and add the butter. Once melted, add the shallot and garlic and cook, stirring, for 1 minute. Whisk in the chicken broth, then whisk in the milk-cream cheese mixture. Increase the heat to medium-high and bring to a boil, whisking occasionally. Reduce the heat to low and simmer the cream sauce until thickened, 2 to 3 minutes.
5. Once the pasta is cooked and drained, set the pot over medium-high heat and add 2 Tbsp of the reserved pasta water. Add the chicken, cream sauce, and Parmesan and toss well. Season with a pinch of black pepper to taste. If needed, add the remaining 2 Tbsp reserved pasta water to loosen the sauce.
6. To serve, divide the pasta among 5 serving plates. Sprinkle with the Romano and garnish with the parsley. Serve hot with extra black pepper and grated Romano on the side, if desired.
I finally received the Skinnytaste Fast and Slow Cookbook on Monday and immediately made the Slow Cooker Chicken and Dumpling Soup for dinner. I really enjoyed it! Recipe coming.
I also made a little early Hanukkah treat for the family: Ina Garten’s Potato Latkes. These were outstanding. Recipe coming.
I went to Orange Theory, then an appointment and some errands. Lunch was leftover Slow Cooker Chicken and Dumpling Soup, cheese and crackers.
The slow-cooker was hard at work for dinner again last night. I made the recipe from the Skinnytaste Fast and Slow Cookbook for Slow Cooker Bolognese Sauce:
Eh. Even after adding a bunch of salt and pepper, it was bland. The recipe made a ton (of course) so I froze the rest. I’ll have to doctor it up a bit when we have it again. Bummer. That’s the first recipe from the Skinnytaste cookbooks that we didn’t enjoy.
I sautéed zucchini and onions to go with the pasta and made a Caesar salad.
I went for a run outside, then went to the mall to finish up holiday shopping. I think I’m done. Now I have to wrap everything. Ugh.
I met my husband and a friend at Seasons 52 for lunch. I had the Wood-Grilled Flat Iron Steak Salad (baby spinach, romaine, sweet corn, roasted red peppers, pumpkin seeds, gorgonzola, cumin-lime vinaigrette):
It was quite good! The steak was perfectly cooked.
Are you in town for the holidays? Any fun plans?