Name: Chicken-Broccoli Alfredo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons oil; 1 medium-size onion, halved and cut into 1/4-inch wedges; 2 cloves garlic, sliced; ¾ cup chicken broth; 1 box (1 pound) rotini or any corkscrew-shaped pasta; 1 package (8 ounces) pre-cut fresh broccoli flowerets; 1 jar (16 ounces) prepared Alfredo sauce; ½ teaspoon dried Italian seasoning; ⅛ teaspoon ground nutmeg; ⅛ teaspoon cayenne; ¾ pound thin chicken cutlets (about 4 cutlets), cut into 1/4-inch strips; 3 fully cooked Italian-herb or garlic-seasoned chicken sausages (about 7.5 ounces total) sliced into coins; 2 medium-sizes tomatoes (about 1 pound), cut into 1/2-inch wedges; 3 tablespoons grated Parmesan cheese

Directions

Step 1

In large skillet, heat the oil over medium heat. Add the onion and garlic; sauté for 5 minutes or until softened. If necessary, add about 1/4 cup of chicken broth to the skillet to prevent the onion or garlic from over-browning.

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Step 2

Meanwhile, bring a large pot of lightly salted water to boiling. Add the pasta; cook for 4 minutes. Add the broccoli. Return the water to a boil; cook for 5 minutes or until broccoli and pasta are cooked. Drain in a large colander.
Step 3

Once the onion mixture is softened, add the chicken broth, the Alfredo sauce, Italian seasoning, nutmeg, cayenne and chicken strips. Bring to a simmer over medium-high heat; lower the heat and simmer for 3 to 4 minutes or until chicken is no longer pink.
Step 4

Stir the chicken sausage and tomato wedges into the skillet. Gently heat through. Add the drained pasta and broccoli; stir gently to combine. Add 2 tablespoons Parmesan; toss to combine. Transfer the pasta to a large serving bowl or platter. Top with remaining Parmesan and then serve immediately.

Nutrition Facts

Per Serving:

548 calories; fat 29g; cholesterol 88mg; saturated fat 11g; carbohydrates 45g; insoluble fiber 3g; protein 24g; sodium 761mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts