The resulting Healthy Chicken Alfredo with Broccoli takes only 30 minutes start to finish, and is only 300 calories per serving!! Seven Ways to Make Chicken Alfredo More Healthy I boosted the cheesiness and flavor by adding in Dijon mustard and a hit of fresh thyme which have basically no calories. I went for Parmigiano Reggiano-just 1 cup for 6 servings. It thickened beautifully! Boost the Cheesy Flavor And I also used the remaining flour that was left behind to thicken the sauce. First I tossed the chicken in the flour before I browned it. To thicken it and make it creamy I used all-purpose flour. I knew I had my work cut out for me! What I ended up doing is using a combination of flavorful chicken broth, which is low in calories, non-fat milk and only 1/4 cup half and half for 6 servings.
#Chicken and broccoli alfredo how to#
Next comes figuring out how to make the Alfredo sauce without using a lot of oil, a cup of heavy cream and a load of cheese per person. Then for the pasta, I used whole-wheat and I cut back on the serving size a bit so that we could save on calories, and let the less calorie dense broccoli take over filling out the bowl. Next I added in chicken for some lean protein, and to move the meal out of the carbo bomb zone, and into the realm of balanced meal. Add Lean Protein to Make it a Complete Meal I just love the way the sauce and garlic gets absorbed into the florets. Plus, broccoli is so good with garlic and cheese and creamy sauce. Broccoli was the first vegetable that came to mind because it’s in season from late summer through the colder months, because it is a good cold storage vegetable. When I set out to make a light pasta Alfredo here on the blog, I knew I needed to bulk it up with some seasonal vegetables. Making a Yummy But Healthy Chicken Alfredo Pasta Add Seasonal Veggies For Low Calorie Bulk But, how could I make an Alfredo that didn’t break the calorie bank and still was easy and satisfying? This fall, one of my top priorities was to figure out a way to add an Alfredo to my line-up of comfort food and classics makeover recipes. I know what you’re thinking, “Sounds gut busting and nap inducing.” I agree! Sure the technique is simple and the resulting sauce was magnificently cheesy and rich, but I can’t even think of how many calories the dish weighed in at! The sauce was finished with a generous fistful of Asiago cheese. One serving was made by sautéing the garlic and veggies in oil then adding a cup of cream and reducing it in the skillet until it was thick enough to coat the pasta. It was made with lots of garlic and some veggies, sauced in reduced heavy cream.
In fact I think of when I was a cook at a restaurant called Isabel’s, and we had Primavera Alfredo on our lunch menu. When I think of Pasta with Alfredo sauce, the first thing that comes to mind is actually a far cry from this Healthy Chicken Alfredo.
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