I love fettuccine alfredo.. like loooooove love it. Unfortunately it’s usually full of fat and calories. I was in an alfredo mood last night so I decided to do something alfredoish (I swear that’s in the dictionary). Toss it with a little broccoli and you’ve got yourself a full meal.
No, it’s not quite alfredo, but it’s close enough for me, and it satisfied my craving. Problem solved.
- 2 c whole grain rotini or fusilli pasta, uncooked
- 16 oz frozen broccoli florets, chopping up any large pieces
- 1 T olive oil
- 1 lb boneless skinless chicken breasts, cut into strips
- 1/2 tsp dried rosemary
- 1/2 tsp dried basil
- 1/2 c fat-free reduced-sodium chicken broth
- 2 oz reduced fat cream cheese, cubed
- 1 c reduced fat (or 2% milk variety) mozzarella cheese, divided
- 2 T grated parmesan
- salt and pepper
- Heat oven to 375°F. Cook pasta in a large saucepan following package directions, adding broccoli for the last 3 minutes of cooking.
- While pasta water is boiling, heat oil in a large nonstick skillet over medium-high. Add chicken, rosemary, and basil, and cook 3-4 minutes until no longer pink, stirring frequently. Add salt and pepper.
- Reduce heat to low, stir in broth and simmer for 3 minutes or until chicken is done.
- Add cream cheese. Cook and stir constantly for 1 minute or until melted. Stir in half of the mozzarella cheese (1/2 cup).
- Drain pasta and broccoli. Add to chicken mixture and mix gently. Spoon into an 8-inch square baking dish and cover with aluminum foil.
- Bake, covered, for 15 minutes. Sprinkle with remaining mozzarella cheese and parmesan cheese. Bake, uncovered, 3 minutes or until cheese is melted. Let stand for 5 minutes and serve!
If your pasta is done before your chicken mixture, drain the pasta and broccoli, return to saucepan, and cover until you're ready to use it.
Feel free to substitute another variety of cheese for the mozzarella for a slightly different taste.