Tasty Tidbits Thursday: low-fat Chicken and Asparagus Alfredo

16 Apr


You know my goal of getting healthier and toning up with the Extreme Makeover-Me Edition group? Well, I’m trying to get back on track after derailing over Easter break. For dinner last night I made a tasty, low-fat version of Chicken Alfredo. And since I had some leftover raw asparagus, I threw those in too. It was easy and good.

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Low-fat Chicken & Asparagus Alfredo

  • 1 teaspoon olive oil
  • 1 tablespoon minced garlic
  • 1 bunch asparagus tips
  • 1 green or red pepper, julienne
  • 5 chicken breasts, cut into strips
  • 1 tablespoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 pinch salt
  • 1 dry pkg. alfredo
  • 2 (8 ounce) packages angel hair pasta or thin spaghetti
  • 1 cup green onions, sliced
  1. In a large skillet, heat olive oil to medium high heat. Add chicken breast strips and garlic. Reduce heat to medium low and cover. Cook for 10 minutes, or until chicken is cooked through.
  2. TIP: to reduce fat, run chicken pieces through a strainer to remove excess fat. Then return to pan.
  3. Add onion powder, ground black pepper, salt and green or red peppers to the skillet and sear chicken until golden brown.
  4. While chicken is cooking, cook pasta according to directions.
  5. In a separate small saucepan, add alfredo sauce mix and non-fat milk, according to package instructions. OMIT THE BUTTER AND CHEESE. heat the alfredo to a near boil. (if mixture seems thin, mix some of the mixture with a little flour to thicken).
  6. Pour the hot broth into the vegetable/chicken skillet. Add the asparagus stems and cook for 2-3 minutes.
  7. Serve mixture over cooked angel hair pasta or thin spaghetti immediately. Add the sliced green onions over the top as a garnish.



I’m looking for some healthy dinner recipes.
Do you have a suggestions?

Have a tasty Thursday!

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