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Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower Photo by: Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower

Garden Alfredo with Chicken

Fresh vegetables shine in this super creamy pasta recipe for Garden Alfredo with Chicken.

Cooking Light JUNE 2013

  • Yield: Serves 4 (serving size: 2 cups)

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.

Nutritional Information

Amount per serving
  • Calories: 456
  • Fat: 13.6g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 38.7g
  • Carbohydrate: 43.2g
  • Fiber: 4.4g
  • Cholesterol: 106mg
  • Iron: 4mg
  • Sodium: 718mg
  • Calcium: 270mg
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Garden Alfredo with Chicken recipe

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