This recipe I halfway stumbled upon and then researched various ways to make it better. The initial recipe called for a store-bought Alfredo sauce, so I decided to create a healthier version of that for only 80 calories!
(for alfredo sauce)
4 cloves of garlic, minced
2 tbsp of olive oil
1 cup of fat free skim milk
1 cup of fat free half and half
1 cup of chicken stock
1 tbsp all purpose flower
1/2 cup of grated parmesan cheese
(for pasta bake)
1 box of whole wheat penne pasta
1 roasted chicken breast
1/4 cup of panko bread crumbs
1/2 cup shredded smoked Gouda cheese
In a large pot, pour the entire box of penne and boil. Chop the head of broccoli into small florets. Take a medium size skillet and fill with 2/3 cup water and steam the broccoli until softened. Drain in colander and set aside. Set your oven to 425 degrees.
Take the 4 cloves of garlic and mince them either by hand or food processor. In a medium sauce pan, use 2 tbsp of olive oil and roast the garlic on medium heat until fragrant and browning. Next, whisk in the flour to create a thickness. Next add the chicken stock, milk and half&half on high heat. Stir continuously as the mixture begins to thicken. Last, stir in the 1/2 cup of parmesan cheese, add 1 tsp of nutmeg and use salt and pepper to taste.
roasting the garlic
I decided to use a roast chicken from the grocery store to add more flavor and cut back on cooking time. I used a garlic and herb rotisserie chicken and carved it to accumulate about 2 cups worth of chopped chicken.
After draining your pasta, arrange it in a large oven safe casserole dish, then add broccoli and chicken. Next, pour your homemade alfredo sauce into the dish and use a spatula to mix the penne, broccoli, chicken and sauce together. Once mixed, take the breadcrumbs and sprinkle them over the pasta, along with the smoked gouda. Last, sprinkle the paprika over top your culinary creation.
Step 1 Step 2 Step 3
Cover in tin foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes until golden brown.
hot and fresh out of the oven!
Let cool and then enjoy your feast! This recipe tastes great re-heated and I had it as lunch for the rest of the week!!