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:
- Cook the pasta and broccoli according to package directions.
- 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.
- Drain the pasta and return to the pot. Mix in the Petite Crème, Italian seasoning, and salt and pepper. Stir until well combined.
- 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!
