I have been trying to get back into a healthy and fit lifestyle and it has been really hard trying to find recipes that not only taste good, but are generally healthy and "skinny." I was really feeling for a nice bowl of chicken alfredo but I couldn't find a recipe that would give me the best of both worlds. In the end, I combined the best parts of five different recipes to create one that was quite healthy and still delicious. This pairs well with a nice italian salad.
1 1/4 cups of no fat or low fat milk, room temperature
1/2 cup of Parmesan cheese or low fat Italian cheese mix
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of basil, dried
1/4 teaspoon of oregano, dried
1/4 teaspoon of rosemary, dried
1/4 teaspoon of thyme, dried
1/4 teaspoon of nutmeg
1 teaspoon of lemon zest
1 teaspoon of lemon juice
Chicken, Bacon and Broccoli Alfredo
1 tablespoon of coconut oil
500 g of chicken breast,
3 cloves of garlic, minced
8-10 slices of lean bacon
225 g of wholewheat spaghetti or linguine pasta, uncooked
1 head of broccoli, washed
Remove the skin from the chicken breast and dice the chicken and the bacon into rough cubes.
In a large saucepan, heat the coconut oil over medium heat and add in the minced garlic. Cook for 1 minute or until fragrant.
Add in the chicken breast and cook for 3-5 minutes until the chicken is no longer pink.
Add in the bacon and cook for 2-5 minutes, or until the bacon is crispy.
Place the chicken and bacon into a bowl and set aside.
Cut the floret stems of the broccoli 2 cm from the flower canopy and split the florets into smaller pieces.
Place the broccoli florets into a microwave safe bowl with 1 cup of water and steam in the microwave for approximately 2 minutes, or until tender. Set aside.
Fill a large pot 3/4 of the way with water and boil.
Once the water is boiling, add in the pasta and cook for 5 minutes or until soft.
Drain and rinse the pasta until the water runs clear. Set aside.
In a large pot, heat the coconut oil over medium heat and cook the minced garlic for approximately 1 minute or until fragrant.
Stir in the flour until combined and cook for 1 minute.
Slowly pour the chicken stock into the pot, whisking constantly until smooth.
Slowly pour the milk into the pot and whisk constantly until the mixture begins to simmer. If the mixture is still very runny, add in a teaspoon of oat or almond meal at a time until you reach your desired thickness.
Reduce the heat and whisk in the Parmesan cheese, salt, pepper, basil, oregano, rosemary, thyme, lemon juice and lemon zest and stir until combined.
Allow the mixture to cook for another 2-3 minutes, or until the cheese has melted.
Place the chicken, broccoli, bacon and pasta into the sauce and gently combine.
Garnish with either chopped parsley, chives or a few chilli flakes for a nice kick.
Serve and enjoy with a nice garden or Italian salad!
Can be stored in a tightly sealed container for up to 3-5 days.