A lighter take on classic Alfredo made with tender chicken, fresh broccoli, and a creamy, low-calorie sauce.
2 boneless, skinless chicken breasts, sliced
2 cups broccoli florets
1 tablespoon olive oil
3 cloves garlic, minced
1 cup low-fat milk
1/2 cup grated Parmesan cheese
2 tablespoons cream cheese, softened
1 teaspoon Italian seasoning
Salt and pepper, to taste
Whole wheat pasta or zucchini noodles, cooked (optional)
Heat olive oil in a skillet over medium heat. Add chicken slices, season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Pour in low-fat milk and cream cheese. Stir until cream cheese melts and sauce thickens slightly.
Add Parmesan cheese and stir until fully combined and smooth.
Add broccoli florets and cook for 3-4 minutes until tender-crisp.
Return chicken to the skillet and toss to coat in the sauce.
Serve over cooked whole wheat pasta or zucchini noodles.