Name: Chicken Alfredo (Light)
Ingredients: 1 medium onion; 2 garlic cloves; 3 tbsp vegetable oil; 4 cups skim milk; 2 cups chicken broth; 6 tbsp flour; 1 tsp salt; 1/2 tsp coarse black pepper; 1 lb penne noodles.; 16 oz broccoli florets

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Granna's Cookbook

Est 2017

Recipes
- Appetizer
- Breakfast
- Main Course
- Side Dish
- Dessert
Recipe Search

Granna's Cookbook

Est 2017

Recipes
- Appetizer
- Breakfast
- Main Course
- Side Dish
- Dessert
Recipe Search

Print Recipe

Print Recipe

Chicken Alfredo (Light)

Cuisine: Italian Courses: Main Course

Ingredients

Servings

1 medium onion (diced)
2 garlic cloves
3 tbsp vegetable oil (or Butter)
4 cups skim milk
2 cups chicken broth
6 tbsp flour
1 tsp salt
¹⁄₂ tsp coarse black pepper
1 lb penne noodles.
16 oz broccoli florets

Instructions

Cook 1 medium diced onion and 2 cloves minced garlic in 3 teaspoons vegetable oil (or butter) over medium heat until golden.
Mix 4 cups skim milk, 2 cups chicken broth, 6 tablespoons flour, 1 teaspoon salt and ½ teaspoon coarse black pepper.
Stir into onion mixture until thickened.
Stir in 1 cup grated parmesan cheese.
Add 2-3 cups cooked chicken.
Cook 1 pound penne noodles approx. 8 minutes. Add 16 ounces broccoli florets to cooking water and continue cooking 2 or 3 more minutes.
Drain noodles and broccoli and add to sauce.