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Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo

Nutrition Facts
  • cal. (kcal) 272
Chicken and Broccoli Alfredo
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 14 mins
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by 21 people
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Ingredients

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  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 large onion, chopped
  • 4 cups broccoli florets
  • 1 can (14.5 ounces) petite diced tomatoes, drained
  • 1/4 cup reduced-fat scallion and chive cream cheese (such as Philadelphia)
  • From the pantry:
    • 1 tablespoon plus 1 teaspoon olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon flour
    • 1/2 teaspoon dried thyme

Directions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook for 4 minutes or until browned. Remove chicken from skillet.
  2. Reduce heat to medium and add 1 teaspoon oil, onion and 1/4 teaspoon each salt and pepper to skillet and cook for 5 minutes or until softened. Add flour to skillet and cook 1 minute, stirring. Add broccoli, thyme and 1/2 cup water to skillet. Cover; cook for 4 minutes or until broccoli is crisp-tender.
  3. Remove cover and add chicken, remaining 1/4 teaspoon salt, tomatoes and cream cheese to pan; stir until well blended.

Nutrition Information for Chicken and Broccoli Alfredo

Servings Per Recipe: 4
PER SERVING: 272 cal., 9 g total fat (3 g sat. fat), 73 mg chol., 621 mg sodium, 15 g carb. (4 g fiber), 32 g pro.