Garden Alfredo with Chicken

Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower
Fresh vegetables shine in this super creamy pasta recipe for Garden Alfredo with Chicken.

Yield:

Serves 4 (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 456
Fat 13.6 g
Satfat 5.6 g
Monofat 4.7 g
Polyfat 1.2 g
Protein 38.7 g
Carbohydrate 43.2 g
Fiber 4.4 g
Cholesterol 106 mg
Iron 4 mg
Sodium 718 mg
Calcium 270 mg

Ingredients

1 pound skinless, boneless chicken breast halves
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
Cooking spray
6 ounces uncooked pappardelle pasta
2 medium zucchini
2 medium yellow squash
2 teaspoons olive oil
5 ounces thin asparagus spears, trimmed
1 red bell pepper, cut into thin strips
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup half-and-half
2 teaspoons all-purpose flour
2 ounces Parmesan cheese, grated
2 tablespoons fresh flat-leaf parsley leaves

Preparation

1. Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan.

2. While chicken cooks, cook pasta according to package directions. Drain; keep warm.

3. Cut each zucchini and squash in half crosswise. Cut 1/2-inch slices from outer "walls" of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips.

4. Heat a nonstick skillet over medium-high heat. Add oil; swirl. Add zucchini, squash, asparagus, and bell pepper; sauté 3 minutes. Sprinkle with 3/8 teaspoon salt. Add garlic; sauté 2 minutes. Remove pan from heat.

5. Combine broth, half-and-half, and flour; stir with a whisk. Add broth mixture to reserved drippings in skillet. Bring to a boil; cook 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Add cheese; stir until cheese melts. Add pasta, vegetables, and chicken; toss. Sprinkle with 1/4 teaspoon black pepper and parsley.

Note:

Ann Taylor Pittman,

June 2013