Rating: 4.5 stars
25 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 18

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

Ann Taylor Pittman
Recipe by Cooking Light June 2013

Gallery

Johnny Autry; Styling: Cindy Barr and Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

456 calories; fat 13.6g; saturated fat 5.6g; mono fat 4.7g; poly fat 1.2g; protein 38.7g; carbohydrates 43.2g; fiber 4.4g; cholesterol 106mg; iron 4mg; sodium 718mg; calcium 270mg.
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