Ingredients:
- 8 oz (about 225g) whole wheat fettuccine pasta
- 1 lb (about 450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup low-fat milk
- 1 cup low-sodium chicken broth
- 2 tablespoons all-purpose flour
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the whole wheat fettuccine pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Add the chicken breast pieces to the skillet and cook until they are no longer pink in the center, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the broccoli florets and cook for about 3-4 minutes until they are tender-crisp. Remove the broccoli from the skillet and set aside.
- In a small bowl, whisk together the low-fat milk, chicken broth, and all-purpose flour until smooth.
- Pour the milk mixture into the skillet and bring to a simmer over medium heat, stirring constantly.
- Cook the sauce for about 3-4 minutes until it thickens.
- Stir in the grated Parmesan cheese until melted and well combined.
- Season the sauce with salt and pepper to taste.
- Add the cooked chicken, broccoli, and cooked fettuccine pasta to the skillet. Stir until everything is evenly coated with the sauce.
- Cook for an additional 2-3 minutes until heated through.
- Serve the W-W Chicken Alfredo with Broccoli garnished with chopped fresh parsley.
- Enjoy your delicious and satisfying meal!
This recipe yields approximately 4 servings. Each serving is approximately 8 SmartPoints on the W-W program, but values may vary depending on specific ingredients and portion sizes.