Making it easy to find great tasting and healthy meals

Wednesday, January 15, 2014

Healthy Chicken and Broccoli Fettuccine Alfredo

Skinny Alfredo 
This is from Slender KitchenServings: 7
  • 1 cup *skinny alfredo
  • 1 package Fettuccini
  • 1 tsp. olive oil
  • 1 clove garlic
  • 1/2 lb. chicken breast, cut into chunks or strips
  • 1 head broccoli
  • 1-2 tsp. Italian seasoning
  • Salt and fresh black pepper
  • Optional: red pepper flakes
  1. Bring a medium pot of salted water to a boil. Quickly parboil the broccoli for 1-2 minute and remove. Then add the pasta to the same water and cook according to package directions to to your liking. Drain.
  2. Meanwhile in a saute pan, add the olive oil over medium high heat. Season the chicken with Italian seasoning, salt, and pepper. Cook until no longer pink, between 5-8 minutes depending on the size.
  3. Add the garlic and broccoli and cook for 1-2 more minutes.
  4. Turn the heat down to low and add the skinny alfredo sauce and pasta. Once everything is warm, serve.
*Skinny Alfredo Sauce:

Servings: 8
Serving Size: 1/2 cup
Nutritional Info: 80.1 calories, 5.5g of fat, 2.2g carbohydrates, .7g dietary fiber, 5.7g of protein
Weight Watchers® PointsPlus®: 3 *
  • 1 head cauliflower, chopped
  • 1 tbsp olive oil
  • 1/4 white onion or 2 shallots
  • 2 cloves garlic, minced
  • 1/2 cup fat free evaporated milk
  • 1/2 – 1 cup chicken broth
  • 1 cup Parmesan cheese, grated
  • Salt and fresh black pepper
  1. Bring a medium pot of salted water to a boil. Add the cauliflower and simmer for 20-25 minutes until the cauliflower is very tender.
  2. In a saute pan, add the olive oil and onions. Saute over medium heat for about 7 minutes until tender. Add the garlic and cook for 1 minute. Add the evaporated milk and cook for 2 minutes.
  3. Add the cauliflower, onion mixture, Parmesan cheese, chicken broth, salt, and pepper to a blender. Blend until creamy and smooth.
Pin It

Vegetarian Kale Soup

My sister sent this to me from All Recipes and I loved the flavors and it's so healthy. I actually used chicken broth not vegetable broth
Original recipe makes 8 servings

 Change Servings

  1. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.
Pin It