High Protein Chicken Alfredo

Makes 4 large servings!

Price Per Serving: $3.75

Ingredients

• 1/2 Box Whole Grain Pasta (I used Barilla Thin Spaghetti)

• 1-1.5 lb Raw Chicken Tenderloins or Rotisserie Chicken Breast

• 1 TBS Avocado or Olive Oil

• 4 Cups Broccoli, Chopped

• 1-15 Ounce Jar Classico Alfredo

• 1 Bag Shredded Parmesan Cheese

• Olive Oil Spray

• 1 tsp Salt, Divided

• Pepper (optional)

Instructions

1. Start by getting a large pot of water boiling. To help speed up this process, I like to use hot water from the sink.

2. Set your pot of water on the stove and turn the heat on high.

3. While the water heats up, measure out your pasta. For this recipe, you will be using 1/2 a box of whole grain pasta. I like to measure mine out with a scale. It should come out to about 224g (aka 4 servings).

4. In a small pot, add the entire jar of alfredo sauce and turn the heat to low. Cover with a lid. Stir occasionally.

5. Then preheat the oven to 400°.

6. While the oven preheats, grab your broccoli and give it a good rinse. Pat dry.

7. Chop your broccoli into bite size pieces and place on a baking sheet. Generously spray with olive oil spray and sprinkle with approximately 1/2 tsp of salt.

8. If you are using a hot & fresh rotisserie chicken, skip to step 12. If your rotisserie chicken is cold, don't forget to heat it up!

9. If cooking your own chicken, preheat a large skillet on medium-high heat. Once hot, add 1 TBS of avocado oil.

10. Then add in all of your chicken tenderloins and season with 1/4 tsp salt. Sear on one side.

11. At this point, your oven should be preheated. Pop the broccoli in for 10 minutes. This amount of time should leave the broccoli roasted but still crisp. If you like your veggies to be more done, feel free to add 2-5 minutes.

12. Back to the chicken - Once seared on one side, flip the chicken and season with another 1/4 tsp salt. Continue cooking and flipping until the chicken is golden and the internal temperature reaches 165°. Set aside on a plate.

13. Your water should be boiling by now - add your premeasured pasta and cook for the time specified on the box. If you are cooking thin spaghetti, it should take about 6 minutes.

14. While your pasta boils, shred your chicken tenderloins using two forks.

    **I like to make sure the gristle part (aka the tendon) is removed during this process!**

15. Strain your pasta and give it a quick rinse with cold water. Shake off as much water as you can and divide the pasta up into 4 bowls (or meal prep containers).

16. Top with 1/4 of the alfredo sauce, 3.5 ounces of chicken, 1 cup of roasted broccoli, and 1/3 cup shredded parmesan cheese.

17. Top with fresh pepper and enjoy!

Don't forget to say grace! ✨

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Pro Tips

• Shredded parm is not the same as the powder stuff that comes in the green canister! Real shredded parm has 10g of protein! Don't skimp out on this!

• While the freshly seared chicken is DELISH, save time by grabbing a hot rotisserie chicken!

• If cooking your own chicken, breasts are going to be cheaper than tenderloins; however, I love tenders because they shred like a dream and cook faster than a whole breast!

• If you have the funds, grab pre-washed and pre-chopped broccoli to help save on time!

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Nutrition Facts

Calories: 538

Fat: 18g

Carbs: 51g

Protein: 47g

Fiber: 8.2g

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