I've been on high spirits this week because my weigh-in this week was a success...2.5 pounds lost! (Happy dance time!) I was absolutely ecstatic about this weigh-in because I definitely can feel the difference and the scale definitely showed off my results. My clothes have been feeling loose and there's a little more pep in my step. I'm already dreaming about clothes shopping but I still have a long road ahead of me because I'm hanging strong to my resolutions. One of the meals that I loved making this week was this creamy chicken Alfredo pasta.
I love that I can still enjoy some of my favorite meals without having to sacrifice too much on flavor. With a couple simple substitutions using whole wheat noodles and a not so heavy hand on the Alfredo sauce, this made for a figure friendly meal. The addition of chicken broth helps stretch the thick Alfredo sauce and still gives a nice full rounded flavor. The broccoli was a great source of fiber and helps fill your stomach up, too. I paired this pasta with a slice of Ezekiel whole wheat bread with a little bit of garlic butter, and it was simply pasta-riffic! Enjoy!
Adapted from Belly Fat Cure
6 ounce Whole Wheat Spaghetti, uncooked
1/2 cup Classico Creamy Alfredo Sauce
1/2 cup chicken broth
1 cup broccoli florets, chopped
2 chicken breasts, cooked and diced about 2 cups
1/4 cup basil, chiffonade
2 tablespoon fresh oregano, chopped finely
1/4 cup grated Parmesan
1/4 cup Italian parsley, chopped finely
Cook the pasta according to package directions. Drain and set aside.
In a medium saucepan, stir together the sauce and broth over medium heat until simmering. Add the chicken and cook until warmed through (approximately 5-7 minutes). Add the broccoli and cook for 2-3 minutes more. Add the sauce to the pasta.
Toss the pasta with basil, oregano, and Parmesan. Garnish with parsley. Enjoy.
Yield: 4 large servings (about 1 ½ cups)
Nutritional Data: Calories: 324; Carbs: 28g; Sugar: 1g; Fiber: 6g