Chicken Alfredo
Dinner DishesRich, creamy pasta that’s one part comfort and one part classic.
Recipe by Pro Basketball Player and Registered Dietitian Briana Butler
Ingredients
- 1 pound chicken breast cutlets
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1⁄2 pound linguine pasta
- 4 cups broccoli
- 1 1⁄2 teaspoons canola oil
- 1 1⁄2 teaspoons salted butter
- 1 1⁄2 teaspoons minced garlic
- 3 tablespoons all purpose flour
- 2 cups milk, 2% fat
- 1⁄4 cup parmesan cheese
- 3 tablespoons nutritional yeast
DIRECTIONS
Chicken Alfredo
- Chop your chicken into small 1-inch pieces and season with pepper and 1/4 teaspoon of salt. Set aside.
- In a large skillet, heat 1 teaspoon of olive oil over medium-high heat, add chicken, and cook until done or until the internal temperature reaches 165F. Set aside.
- In a saucepot, heat butter and canola oil over medium-high heat until melted.
- Add in garlic and cook until fragrant. Reduce to medium heat.
- Sprinkle in flour, whisking vigorously until well combined.
- Slowly add in milk, and continue to stir to keep the mixture smooth. (You want to avoid clumps as much as possible.)
- Add in cheese and nutritional yeast, and whisk until thickened.
- When thick, reduce heat to a simmer. While simmering, prepare your pasta per the box instructions and steam your broccoli.
- Once pasta and broccoli finish cooking, combine all prepared ingredients into a large bowl and toss until pasta, chicken, and broccoli are all evenly coated with sauce. Enjoy!
NUTRITION
Protein 35g, Total Fat 9.2g, Carbs 49g, Calories 416kcal, Fiber 4.2g, Calcium 215mg, Iron 2.81mg, Folate 167DFE, Fruits 0 servings, Vegetables 0.8 servings, Saturated Fat 3.42g, Sodium 427mg, Added Sugar 0g.
