• 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)


  1. Cook the whole wheat fettuccine pasta according to the package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for about 1 minute until fragrant.
  3. Add the chicken breast pieces to the skillet and cook until they are no longer pink in the center, about 5-7 minutes.
  4. Remove the chicken from the skillet and set aside.
  5. 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.
  6. In a small bowl, whisk together the low-fat milk, chicken broth, and all-purpose flour until smooth.
  7. Pour the milk mixture into the skillet and bring to a simmer over medium heat, stirring constantly.
  8. Cook the sauce for about 3-4 minutes until it thickens.
  9. Stir in the grated Parmesan cheese until melted and well combined.
  10. Season the sauce with salt and pepper to taste.
  11. Add the cooked chicken, broccoli, and cooked fettuccine pasta to the skillet. Stir until everything is evenly coated with the sauce.
  12. Cook for an additional 2-3 minutes until heated through.
  13. Serve the W-W Chicken Alfredo with Broccoli garnished with chopped fresh parsley.
  14. 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.

By Admin

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