Last night for dinner, Samantha and I made a healthy and light Alfredo!. This recipe made so much, you could feed a giant family. We love leftovers, so that’s OK. Today we ate it cold in a whole wheat wrap with lettuce, cucumber and hummus. I’d like to try this recipe next time with spaghetti squash.
Ingredients: *2 1/2 boneless, skinless chicken breast, *10 cups frozen broccoli, *16 ounces light Alfredo sauce, *4 ounces light cream cheese, *1/2 cup shredded Colby Jack Cheese, *1 box whole wheat penne pasta noodles. Parmesan, salt, & pepper to taste.
Boil your noodles and your broccoli. Add the noodles to a large skillet. While the broccoli and noodles are baking, chop up the chicken and bake it in the oven on 350 for about 20 minutes or until done. You can season it any way you’d like. I added a lemon garlic marinade.
Turn the heat on medium and add the sauce to the noodles.
Strain and stir in the broccoli.
I like a thick Alfredo, so I added a couple more ingredients to give it a thickness. You don’t have to add the extra cheeses, but it’s delicious.
Add the cream cheese and colby jack cheese and let it melt into the noodles and broccoli.
Turn the heat to low and let the sauce thicken.
Add the cooked chicken!
Mix well and serve!
I added salt, pepper, and parmesan to the top!
This recipe makes 25 servings! (1 3/4 cups per serving)