Thursday, March 14, 2013

Healthy Chicken & Broccoli Alfredo. {SPD Style}

Anyone else in love with Rachel Zoe? I'm so thrilled that her show is back on. I have been following her style career since I was in college. She's just one of those crazy, high strung women that I'd love to have coffee with and talk fashion. {A girl can dream...} I do like to channel my inner Zoe though sometimes and wear my sunglasses indoors. ;)

So... it's been such a weather tease around these parts... warm and beautiful on Sunday to cold and snowy today. And when it's cold and snowy, who doesn't want comfort food? I don't think there's anything better.

I got the idea to make chicken Alfredo and hopped on over to Pinterest to find a recipe. And then - I stumbled onto a healthy version and knew I had to give it a go. And I'm so, so glad I did. It was delicious!

Adapted from {here}
Lightened Up Fettuccine Alfredo
And this is my take...

I know, my food photography skills are seriously lacking... but... it's better than a picture off my phone, right?!

 What you need:
1 bag of frozen cauliflower
1/2 yellow onion, diced
2 tbsp olive oil
1 minced garlic clove
1 cup low sodium chicken broth
1/2 c. fresh grated Parmesan
1/4 c. skim milk
splash of heavy cream
salt, pepper, garlic, Italian seasonings to taste
1 box of fettuccine or angel hair pasta {I used gluten free pasta}
2 large chicken breast, diced 
1 steam fresh bag of broccoli

What you do:
In a medium saucepan heat the olive oil on medium-low heat. Add the diced onion and garlic clove and saute until translucent and fragrant. Add the bag of frozen cauliflower and let soften a bit on medium heat. Pour the chicken broth into the pan and let it simmer on medium-low for about 25 minutes. Season with salt and pepper. 

Once the cauliflower has soften quite a bit - carefully ladle the mixture into your blender. Puree until very smooth and creamy. I went ahead and added half of my Parmesan cheese at this time and the splash of heavy cream - blend again until smooth. Once it's well blended pour it back into the saucepan... turn to low. Add the rest of the Parmesan cheese, and seasonings to your taste. Slowly stir in the milk and let simmer while your pasta and chicken cook. 

Cook pasta according to package directions.

Heat olive oil in a skillet to medium - add the diced chicken and generously season with salt, pepper, and garlic - cook about 4 minutes on each side. 

At this time I throw the steam fresh bag of broccoli in the microwave and let it do it's thing. Then let it cool for a minute and dice it all up into smaller pieces. Once the pasta is finished {and drained} pour the sauce over top of it and add the broccoli pieces. Mix well. 

Put a heaping spoonful on your plate, top with the diced chicken and a bit of fresh Parmesan and enjoy a guilt-free bowl of comfort food.

Serves 4.

I was very skeptical on how this sauce would turn out but was so pleased with the texture and taste. It was the perfect Alfredo fake-out!

Have you ever attempted to make an indulgent comfort food, healthy?? How'd it turn out?

I'm linking up with the lovely Katie and Steph for Saw it. Pinned it. Did it. Thursday.

Happy Thursday, lovers! 

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Sarah said...

Yum!! I love skinny versions of favorites!

I DIE for RZ as well. Her new season is sitting in my dvr just waiting for a lazy Saturday afternoon.

Stacy said...

Yay! Glad to read a real review of this recipe. I saw this, too, but was very skeptical. Can't wait to try it out!

lacey said...

nom nom nom. i don't usually make pasta but this looks phenom! my rooms loves a good pasta recipe so maybe i will be sweet and make it for her. she thanks you in advance. :-)