Hey guys! This week I decided to make one of my favorites, chicken alfredo, just a little healthier. I found the original recipe from a fellow food blogger, Life in the Lofthouse, and made a few simple adjustments.
Here’s my recipe:
- 16 ounces whole wheat pasta
- 2 cooked chicken breasts, shredded
- 8 ounces frozen broccoli, thawed
- 1 ounce sun-dried tomatoes
- 1 1/2 cup reduced sodium chicken broth
- 1 1/2 cup skim milk
- 1/2 cup shredded parmesan cheese, plus extra to top
- 1/2 cup shredded part-skim mozzarella cheese
- 15 ounces part-skim ricotta cheese
- 1/2 cup Fage Greek yogurt
- 1 tablespoon garlic
- Extra virgin olive oil for the skillet
Cook the pasta as per the directions on the box, drain and set aside. In the same pot that you cooked the pasta in, sauté the garlic on low heat until lightly browned and then add the chicken broth and skim milk. After bringing the liquids to a simmer, add your Greek yogurt and ricotta cheese. Mix until blended, and then add your mozzarella and parmesan cheeses.
Continue to simmer, stirring occasionally, until it thickens a bit and all the cheeses melt.
Lower the heat, and add in the cooked pasta, chicken, broccoli and sun-dried tomatoes.
Fold the ingredients together and let sit on the low heat for 1-2 minutes, stirring occasionally. This lets all the flavors of the ingredients meld together.
Transfer the mixture to a greased baking dish, and top with the extra parmesan cheese. Bake at 350 degrees for 25-30 minutes, or until bubbly.
My recipe replaced regular pasta with whole wheat pasta, and I also made my own cream sauce using the chicken broth, skim milk, and part-skim cheeses instead of using the jar of alfredo. I also replaced the sour cream with Greek yogurt, and only used half the amount. Next time I will probably use the whole cup to make my sauce a little thicker, especially because Fage has 23 grams of protein per cup! Check out Holly’s recipe if you ever get a serious cream craving.
The final product turned out great! All of my taste-testers approved. Chelsea Weiner, 20, a zoology major, said it was something that she would definitely make for herself, and Peyton Dole, 19, a criminology major, said she could see herself eating this at a restaurant.