Heart-Healthy Chicken Broccoli Alfredo
Indulge in the comforting flavors of creamy Alfredo without the guilt with this **Heart-Healthy Chicken Broccoli Alfredo** recipe! Featuring tender pieces of lean chicken breast, vibrant broccoli florets, and whole wheat fettuccine, this dish delivers classic Italian-inspired decadence with a nutritious twist. The rich, velvety sauce is crafted from protein-packed non-fat Greek yogurt, low-sodium chicken broth, and a touch of Parmesan cheese, ensuring all the flavor while keeping it light. Seasoned with fragrant garlic, zesty lemon juice, and fresh parsley, this quick and easy 35-minute meal is perfect for busy weeknights or elegant dinners alike. A truly wholesome and satisfying way to enjoy Alfredo, this heart-smart recipe is sure to become a family favorite that’s as good for your health as it is for your taste buds!
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Recipe Information
Ingredients
- 8 ounces Whole wheat fettuccine
- 1 tablespoon Olive oil
- 1 pound Boneless, skinless chicken breast, cut into bite-sized pieces
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 cloves Garlic, minced
- 2 cups Broccoli florets
- 1 cup Low-sodium chicken broth
- 1 cup Greek yogurt (non-fat)
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of water to a boil. Add the whole wheat fettuccine and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Add the broccoli florets to the skillet and sauté for 3-4 minutes until they are bright green and tender-crisp.
Return the chicken to the skillet and add the low-sodium chicken broth. Bring to a simmer.
In a small bowl, whisk together the Greek yogurt and Parmesan cheese. Lower the heat to medium, then stir the yogurt mixture into the skillet, cooking gently until heated through and creamy.
Add the cooked fettuccine to the skillet and toss everything together until the pasta is well coated with the sauce.
Stir in the lemon juice and sprinkle with fresh parsley before serving.
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 17.9 g | ||
| Protein | 227.2 g | 454% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 898 mg | 69% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2241 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
