Creamy Spaghetti Alfredo with Chicken and Broccoli
- 1 (8 oz.) spaghetti pasta
- 4 eggs, beaten
- 1 (15 oz.) jar alfredo pasta sauce
- 1 Tbsp. extra virgin olive oil
- 2 tsp. minced garlic
- 1 ½ cup broccoli florets
- 1 ½ cup of diced onions
- 4 (4 oz.) boneless, skinless chicken breast halves, cut into 1-inch pieces
- shredded Parmesan, as desired
- Salt, to taste
- Black pepper, to taste
Directions1. In a large pot or Dutch oven, cook pasta according to package directions until they are several minutes shy of al dente (about 7 minutes for most wheat pastas). Drain, but reserve ¼ cup of the pasta water. Return pasta to pot and cover to keep warm. In a medium bowl, whisk together eggs and pasta sauce. Set aside. 1. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic, onions and broccoli. Cook 2-3 minutes, stirring occasionally. Add chicken pieces and season with salt and pepper to taste. Cook until chicken is cooked through, about 5-7 minutes. 1. Return pasta pot to stovetop over low heat. Add chicken mixture to warm pasta and lightly toss with tongs. Slowly add pasta sauce mixture, a little at a time, tossing pasta frequently to prevent eggs from scrambling. Cook for 4-6 minutes, or until sauce is cooked through and thickened. Add reserved hot pasta water if needed to thin sauce to desired consistency. Add cheese and cook for another minute, stirring frequently. Season with salt and pepper to taste. Serve immediately.
Calories 320, Total Fat 12g (Saturated 5g, Trans 0g), Cholesterol 165mg, Sodium 380mg, Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 3g, Includes 0g Added Sugars), Protein 22g, Vitamin D 6%, Calcium 6%, Iron 10%, Potassium 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsMain Dish Sodium Smart New Year's Pasta European