Dinner

Loaded Alfredo with Chicken and Vegetables is for Dinner.

Loaded Alfredo with Chicken and Vegetables takes several minutes to prepare.

Loaded Alfredo with Chicken and Vegetables takes several minutes to cook.

Loaded Alfredo with Chicken and Vegetables makes 1 servings.

The ingredients for Loaded Alfredo with Chicken and Vegetables are:

1/2 Tbsp unsalted butter
2 tsp flour
3/4 cup skim milk
1/2 clove garlic, chopped
1/2 Tbsp grated Parmesan
Salt and black pepper to taste
1/4 Tbsp olive oil
1/2 cup bite-size broccoli florets
2 oz mushroom, sliced
1/16 cup sun dried tomatoes
2 oz cooked chicken breast, thinly sliced
3 oz whole-wheat fettuccine

Here is how you make Loaded Alfredo with Chicken and Vegetables:

*To make the bechamel, melt the butter in a saucepan over medium-low heat. Whisk in the flour. Cook for 1 minute. Slowly whisk in the milk to prevent any lumps from forming. Add the garlic and simmer, whisking often, for 10 to 15 minutes, or until nicely thickened. Stir in the Parmesan and season with salt and pepper. Keep warm.*Heat the oil in a large skillet or saute pan over medium-high heat. Add the broccoli and cook for 3 to 4 minutes. Add the mushrooms and tomatoes. Cook for 5 minutes, or until the vegetables have lightly carmelized. Stir in the chicken. Season with salt and pepper.*Meanwhile, cook the pasta according to the package instructions. Drain, reserving 1/4 cup of the cooking water. Return the pasta to the pot, add the sauce and the chicken mixture, and toss to coat. If the sauce is too thick, add some of the pasta water to thin it. Serve immediately.Serving Size: 1 servingNumber of Servings: 1Recipe submitted by SparkPeople user THEHUENATOR.

The nutritional information for Loaded Alfredo with Chicken and Vegetables is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 554.4

• Total Fat: 12.6 g
• Cholesterol: 52.1 mg
• Sodium: 567.0 mg
• Total Carbs: 70.8 g
• Dietary Fiber: 11.7 g
• Protein: 41.2 g