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