Chicken and Broccoli Alfredo is one of those dishes that goes down in the books as one of the best pasta dishes. Granted, the best doesn’t always mean it’s the healthiest for you … unless you decide to make it at home in a lighter fashion. I sometimes keep Ragu’s Light Alfredo sauce in the cabinet for days when I want to throw something together quick without any further thought. Although for this dish I decided to try out an Alfredo recipe which was available on the Laughing Cow website (see here).
As with most recipes, I did change up the Alfredo recipe just a tad, opting to increase the milk just a bit, skipped on the butter, used their garlic & herb Laughing Cow Cheese and seasoned the sauce up a little differently. The end result was completely delicious – filling and low in points.
I didn’t have any grilled chicken on hand, so I put some frozen chicken straws in the oven to toast up and topped my pasta with 2 of those, sliced up. The added chicken will increase the points plus of the recipe – in my case the 2 chicken straws were 2 points plus values.
Serves 2. 6 Points Plus/serving.
- 3 cups Al Dente Carba-Nada Egg Fettuccine Noodles
- 3 Light Laughing Cow Cheese Wedges, Garlic & Herb Flavor
- 1 tbsp reduced fat parmesan cheese
- 2/3 cup skim milk
- 2 cups cooked broccoli
- 1 tsp black pepper, (adjust to taste)
- 1 tsp garlic powder
- Salt, to taste
In a medium pan bring a pot of salted water to boil. Once boiling add in the Carba-Nada pasta and cook until done.
Steam broccoli in the microwave with 2 tbsp of water or use microwavable frozen broccoli.
In a sauce pan, place cheese wedges, milk, parmesan cheese, pepper, salt and garlic powder. Over medium heat gently cook together the sauce until the cheese wedges melt and the sauce thickens. Make sure to stir constantly to avoid burning.
Drain pasta and return back to the pan, toss with cooked broccoli and gently fold in the Alfredo sauce.
Equally divide the pasta into two dishes.
If wanted, top with your choice of chicken.