Skinny Chicken Bacon Broccoli Alfredo

Skinny Chicken Bacon Broccoli Alfredo

Posted 2017-04-05 by Enchanting Temptationsfollow
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.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 8

Alfredo Sauce
  • 1 tablespoon of coconut oil
  • 4 cloves of garlic, minced
  • 3-4 tablespoons of oat or almond meal
  • 1 cup of low sodium chicken stock
  • 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

  • Garnish (optional)
  • Chopped parsley
  • Chopped chives
  • Chilli flakes

  • Method
  • 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.


    228445 - 2023-07-17 10:40:30


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