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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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What a fast and simple weeknight supper! This lighter take on Alfredo pasta offers all the comforting flavor families long forâbut in a reduced-fat meal. Broccoli and whole wheat pasta boost nutrition. Terrie Fontenot - Fresno, Texas Ingredients:
2 cups uncooked whole wheat penne pasta |
3 cups frozen chopped broccoli |
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes |
2 garlic cloves, minced |
1 cup reduced-fat alfredo sauce |
1/4 cup grated parmesan cheese |
1/4 teaspoon pepper |
Directions:
1. Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
2. Meanwhile, in a large nonstick skillet coated with cooking spray, saute chicken until lightly browned. Add garlic; saute 1-2 minutes longer or until chicken is no longer pink and garlic is tender.
3. Drain pasta mixture; add to the pan. Stir in the Alfredo sauce, cheese and pepper; cook and stir until heated through. Yield: 4 servings.
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