Serving Size: 1/8th of Pan
WW Points+: 7 Calories: 295.6 Total Fat: 6.0 g
Chicken, broccoli, whole wheat pasta, and roasted red peppers are tossed in a light and creamy Alfredo sauce then baked to bubbly, crunchy perfection. It is the best of chicken and broccoli Alfredo in a casserole.
Alfredo sauces can be thick, heavy, and very fattening. I made mine with Sargento Reduced Fat Italian blend shredded cheese, fat free Parmesan, and creamy fat free ricotta to reduce the points and make a lighter sauce that won't make you feel guilty. I also added in some roasted red peppers for extra flavor and color.
I always have cooked shredded chicken on hand, so I used 8 oz of shredded chicken. But, if you don't have any just cook about 10-12 oz of raw chicken breast to come up with 8 oz cooked. You can cook it in a skillet with cooking spray and a little salt and pepper, then slice or shred it.
This was delicious and the serving size is very generous. It also heats up well the next day and was perfect for lunch at work.
- 12 oz uncooked Whole Wheat Pasta (I used Barilla Whole Grain Rotini)
- 2 cups uncooked Broccoli Florets
- 8 oz cooked Boneless, Skinless Chicken Breast, chopped or shredded
- 1 tbsp Butter
- 4 Garlic Cloves, minced
- 2 tbsp White Whole Wheat Flour
- 1 1/2 cup Skim Milk
- 1/2 cup Fat Free Reduced Sodium Chicken Broth
- 1/4 cup Fat Free Ricotta Cheese
- 1/4 cup Fat Free Grated Parmesan Cheese
- 1 cup Sargento Reduced Fat 4 Cheese Italian Shredded Cheese, divided
- 3 oz Roasted Red Peppers packed in Water, chopped
- Salt and Black Pepper to taste
Spray a large (about 9 x 12) baking dish with cooking spray. Preheat oven to 350 F.
Bring a large pot of water to a boil. Cook pasta according to package directions for al dente. Add Broccoli Florets when there is 3 minutes left in the pasta cooking time.
Drain pasta and broccoli and set aside.
Melt Butter in a large skillet over medium high heat. Once melted, add Minced Garlic and let brown slightly, about 2 minutes.
Add Flour and whisk into the butter and garlic. Cook, whisking for about 1 minute. Add Milk and Chicken Broth slowly, while whisking to prevent clumps. Continue whisking until the liquid bubbles, about 2 minutes
Add Ricotta Cheese and stir until melted. Bring the mixture back to a boil for 1 more minute.
Remove from heat and add Parmesan Cheese and 3/4 of a cup of Shredded Cheese. Whisk to combine and melt the cheeses.
As the cheese is added, the mixture will get thicker. The mixture should be thick but still saucy. Taste and add Salt and Black Pepper as needed.
Add chopped Roasted Red Peppers and toss with the cheese mixture.
Add cooked Chicken Breast and toss with the cheese and red peppers. If your skillet is big enough, add pasta and broccoli and toss to coat everything with the sauce. If not, pour broccoli and pasta into the prepared baking dish and add chicken and cheese sauce. Toss to combine directly in the baking dish.
Sprinkle the remaining 1/4 cup of Shredded Cheese over the top of the casserole. Bake, uncovered, for 20 minutes until the sauce is bubbling. Set the oven to broil and cook for another 2 minutes until the cheese has browned slightly. Watch closely as the broiler can burn this quickly!
Let rest on the counter for about 5 minutes. Divide into 8 servings and serve warm!