Garden Chicken Alfredo Recipe

Name: Garden Chicken Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 1 pound boneless, skinless chicken breasts; 1 zucchini, sliced lengthwise; 1 yellow squash, sliced lengthwise; 1 red bell pepper, sliced lengthwise; 2 large portobello mushroom caps; 1/2 pound whole-grain fettuccine; 4 tablespoons olive oil, divided; 3 tablespoons cornstarch; 1 small onion, diced; 3 cloves garlic, crushed; 2 cups fat-free half-and-half; 1 cup low-sodium chicken broth; 1 cup grated Parmesan, divided; 1/2 cup plain nonfat Greek yogurt; 1 jar (6 ounces) artichoke hearts, drained and quartered; 2 tablespoons fresh parsley

Servings: persons

Vegetable oil cooking spray
1 pound boneless, skinless chicken breasts
1 zucchini, sliced lengthwise
1 yellow squash, sliced lengthwise
1 red bell pepper, sliced lengthwise
2 large portobello mushroom caps
1/2 pound whole-grain fettuccine
4 tablespoons olive oil, divided
3 tablespoons cornstarch
1 small onion, diced
3 cloves garlic, crushed
2 cups fat-free half-and-half
1 cup low-sodium chicken broth
1 cup grated Parmesan, divided
1/2 cup plain nonfat Greek yogurt
1 jar (6 ounces) artichoke hearts, drained and quartered
2 tablespoons fresh parsley

1
On a grill pan coated with cooking spray, grill chicken breasts, turning once, until cooked through, 12 minutes; chop and set aside. Recoat pan with spray and grill zucchini, squash, pepper and portobellos, turning once, 6 minutes; chop vegetables into 1/4-inch pieces. Cook pasta as directed; drain, return to pot and stir in 2 tablespoons olive oil. In a bowl, dissolve cornstarch in 1 tablespoons cold water. In a large skillet over medium heat, cook remaining 2 tablespoons olive oil, onion and garlic until onion is soft, 3 to 5 minutes. Add half-and-half and broth; boil, then simmer 5 minutes. Mix in 3/4 cup Parmesan and yogurt; simmer 3 to 5 minutes more. Remove skillet from heat; slowly add cornstarch mixture until sauce is thick enough to coat the back of a spoon. On a platter, combine pasta, sauce, chicken, vegetables, artichokes, remaining 1/4 cup Parmesan, parsley, and salt and pepper.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Vegetable oil cooking spray, 1 pound boneless, skinless chicken breasts, 1 zucchini, sliced lengthwise, 1 yellow squash, sliced lengthwise, and more.

Yes, Garden Chicken Alfredo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Chicken Alfredo

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