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Loaded Alfredo with Chicken and Vegetables


5 Power foods

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Loaded Alfredo with Chicken and Vegetables 0 Picture


  • 2 Tbsp unsalted butter
  • 3 Tbsp flour
  • 3 cups 2% milk
  • 2 cloves garlic, chopped
  • 2 Tbsp Grated parmesan
  • Salt & Pepper to taste
  • 1/2 Tbsp Olive oil
  • 2 cups broccoli florets
  • 8 oz mushrooms
  • 1/4 chopped sun dried tomatoes
  • 8 oz cooked chicken breast
  • 12 oz fettuccine


Servings 4


Step 1

To make the white sauce, melt the butter in a saucepan over low-medium 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 10-15 minutes, or until nicely thickened. Stir in the parmesan and season with salt & pepper. Keep warm.
Heat the oil in a large skillet over medium-high heat. Add the broccoli and cook for 3-4 minutes. Add the mushrooms and tomatoes. Cook for 5 minutes or until the vegetables have lightly caramelized. Stir in the chicken, season with salt & pepper.
Cook the pasta, reserve 1 cup of water and drain the rest.
Mix all together. If sauce is too thick use the pasta liquid to thin it out.


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