Alfredo Chicken
Creamy Alfredo chicken with fresh vegetables and herbs, perfect for a comforting family dinner or a special occasion, blending rich flavors with a light, fresh touch.
Ingredients
- 1 lb chicken fillets ⓘ
- 1 small yellow squash
- 1/2 Tbsp garlic, fresh or powdered ⓘ
- 1 tsp Romano or Parmesan cheese, grated ⓘ
- 3 Tbsp fresh or dried basil, chopped
- 3/4 lb linguini
- 1 small zucchini squash ⓘ
- 1 sweet red pepper ⓘ
- 1/2 Tbsp ground pepper, fresh ⓘ
- 1/4 cup reduced-salt chicken stock ⓘ
- 1/4 cup evaporated skim milk
Instructions
- Cook the linguini according to package instructions until al dente. Drain and set aside.
- Slice the chicken fillets into strips or cubes. Season as desired.
- In a large skillet, cook the chicken over medium heat until browned and cooked through, about 8-10 minutes.
- Add garlic, chopped basil, and red pepper to the skillet; cook for 1-2 minutes until fragrant.
- Slice the yellow squash and zucchini into thin rounds or half-moons.
- Add the sliced squash and red pepper to the skillet; cook for about 5 minutes until tender.
- Pour in the chicken stock and evaporated skim milk; stir to combine and simmer for 3-5 minutes to thicken.
- Stir in the grated Romano/Parmesan cheese and ground pepper.
- Combine the cooked linguini with the chicken and vegetable mixture. Toss well to coat evenly.
- Serve hot, garnished with additional basil or cheese if desired.
Nutrition & Diet Analysis (per serving)
269
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).