Lighter Chicken Alfredo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Pasta
Serves: 6 servings
Ingredients
  • 12-oz package veggie rotini (or favorite pasta)
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 Tbsp canola or olive oil, divided
  • 1 Tbsp butter
  • Salt and pepper, to taste
  • Garlic powder, to taste
  • 1 bunch broccoli, cut into florets
  • 1 red bell pepper, chopped
  • 1 8-oz package sliced mushrooms
  • ALFREDO SAUCE:
  • 6 Tbsp butter
  • 1 8-oz package neufchatel
  • ½ cup milk
  • 3 tsp minced garlic
  • ¼ tsp pepper
  • ½ tsp salt
Instructions
  1. Cook pasta according to package directions and drain.
  2. Meanwhile, in a large skillet over medium-high heat, heat 1 Tbsp butter and 1 Tbsp canola or olive oil. Add chicken pieces and saute until browned on all sides. Transfer chicken to a large bowl.
  3. In same pan, add additional 1 Tbsp oil and saute bell pepper and mushrooms until crisp-tender and mushrooms are golden brown. Add peppers and mushrooms to chicken.
  4. In same skillet, add broccoli with enough water to cover bottom of pan. Let water boil and steam broccoli, stirring occasionally, until water has evaporated and broccoli is crisp-tender, about 6 to 7 minutes. Add to chicken, bell pepper, and mushroom mixture in bowl.
  5. In same skillet over low heat, melt butter and neufchatel and stir until smooth. Add milk, garlic, salt, and pepper and cook until thickened and heated through, about 3 minutes.
  6. Add chicken and veggie mixture and pasta to sauce and toss well to coat. Serve with shredded Parmesan and chopped fresh basil.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/lighter-chicken-alfredo/