Chicken and broccoli "alfredo" with petite creme

I really love Alfredo sauce but because of its decadence, I rarely go there. I eat pasta a LOT, with many different toppings – red sauce, pesto, butter and parsley, cheese – but it wasn’t until I was eating a cup of Petite Crème recently that I thought about how delicious it might taste on a pile of noodles. I tried it out and sure enough, it was just as delicious as I’d hoped it would be! I got all of the Alfredo creaminess without any of the guilt that I usually swallow along with it.

And the kicker? The whole meal took me under 20 minutes to prepare.

Chicken and Broccoli “Alfredo” with Petite Crème

Ingredients:

8 oz. dry pasta (I used Ancient Harvest Supergrains Rotelle)

10 oz. bag frozen organic broccoli

2 skinless, boneless chicken breasts cut into bite-sized pieces

5.3 oz plain Stonyfield Petite Crème

1 tbsp. Italian seasoning

1 tbsp. extra virgin olive oil

1 clove garlic, minced

Salt and pepper to taste

Instructions:

  1. Cook the pasta and broccoli according to package directions.
  2. While the pasta is cooking, heat olive oil in a skillet over medium-high heat. Add the garlic and sauté for about a minute or until it smells fragrant. Add the chicken and cook until juices run clear, about 10 minutes.
  3. Drain the pasta and return to the pot. Mix in the Petite Crème, Italian seasoning, and salt and pepper. Stir until well combined.
  4. Mix in the chicken and broccoli and serve.

Do you have a favorite recipe that you’ve lightened up with Stonyfield? Share it with us in the comments below!