Loaded Alfredo with Chicken and Vegetables
This recipe is from the Cook This Not That cookbook by David Zinczenko and Matt Goulding. I have had great luck with the recipes in this book. They are very easy and taste great, plus they are healthy so you’re being kind to your body
2 Tbsp unsalted butter
3 Tbsp Flour
2 cloves of garlic chopped
3 Cups 2% Milk
2 Tbsp Grated Parmesan
Salt and Black Pepper to taste
1/2 tbsp Olive oil
2 Cups bite-sized broccoli florets
8 oz Cremini mushrooms, sliced
1/4 cup chopped sundried tomatoes
8 oz cooked chicken breast (I use store-bought rotisserie)
12 oz whole-wheat fettuccine – normal fettuccine works fine too
How to make it
To make the béchamel, melt the butter in a saucepan over medium-low heat. Whisk in the flour. Cook for 1 minute. Slowly whisk in the milk to prevent any lumps from forming. Add the garlic and simmer, whisking often, for 10 to 15 minutes, or until nicely thickened. Stir in the Parmesan and season with salt and pepper. Keep warm.
Heat the oil in a large skillet or sauté pan over medium-high heat. Add the mushrooms and tomatoes. Cook for 3 to 4 minutes. Add the mushrooms and tomatoes. Cook for 5 minutes, or until the vegetables have lightly caramelized. Stir in the chicken. Season with salt and pepper.
Meanwhile, cook the pasta according to the package instructions. Drain, reserving 1 cup of the cooking water. Return the pasta to the pot, add the sauce and chicken mixture, and toss to coat. If the sauce is too thick, add some of the pasta water to thin it.
Makes 4 servings
Cost per serving: $3.63