Skinny Chicken Alfredo
This lightened version still has a lot of flavor but not all the fat and calories of a traditional Chicken Alfredo.
How to Make This:
Ingredients:
For the chicken marinade:
1 1⁄2 pounds Uncooked boneless skinless chicken breasts
1 tsp Italian seasoning
1 tsp Granulated garlic
1 tsp salt
1 tsp black pepper
1⁄2 tsp, or to taste Black pepper
Olive oil spray
For the sauce:
2 Tbsp Olive oil
1 Tbsp Minced garlic
2 cups Fat free chicken broth
1 cup Plain unsweetened almond milk
1⁄4 cup All-purpose flour
1⁄8 tsp Ground nutmeg black pepper to taste
1⁄2 cup Kroger Shredded Parmesan cheese
8 oz Barilla Whole Grain 100% Whole grain linguine, dry
Instructions:
For the chicken, spritz both sides with olive oil and sprinkle with salt, Italian seasoning, granulated garlic and place chicken in a large Ziploc bag or covered container and let marinate for 30 minutes to 4 hours.
To grill the chicken, preheat grill to medium heat and cook for approximately 6 - 8 minutes per side, depending on the thickness of chicken. It is done when the internal temperature of the chicken reaches 165 F.
Remove chicken from grill and let rest for 5 minutes.
You can also bake your chicken in the oven at 375F for 45-60 minutes, depending on the thickness, or until it reaches an internal temp of 165 F.
In skillet, heat olive oil over medium heat, add garlic and cook until it is fragrant.
Stir in chicken broth and milk and flour and whisk well.
Let cook on medium heat, stirring often, for about 10-15 minutes or until it starts to thicken.
Meanwhile, cook pasta according to instructions for Al Dente.
When it is done, drain and set aside. You can keep a little of the water in case you need to think your sauce later. I didn't need to this time.
Once your sauce has thickened, turn heat to low and add pepper, nutmeg and parmesan cheese and whisk in.
Let it cook for another 5 minutes or so or until the cheese is fully melted and the sauce has thickened to desired consistency.
Add in pasta and toss until pasta is covered with the sauce.
You can either chop and add the chicken in or slice it up and place on top of the pasta.
Garnish with parsley if desired.
Enjoy!
WW Points (Per Serving):
Makes 4, servings of 1 1/4 cup pasta and 1/4 of the chicken. WW Points per serving - 9 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder, current plan points, and to track it in the WW app.➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 4 servings
CALORIES: 504 TOTAL FAT: 15 g SATURATED FAT: 3 g CHOLESTEROL: 78 mg SODIUM: 936 mg CARBOHYDRATES: 47 g FIBER: 8 g SUGAR: 2 g PROTEIN: 49 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
Affiliate Links/Amazon Storefront:
Check out some of my favorite kitchen things!
Shop my Amazon page!
These are Amazon affiliate links, I may earn a commission from qualifying purchase.
