Blackened Chicken Alfredo
Roasted Broccoli
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ½ Tbsp blackened seasoning
- 2½ Tbsp butter, divided
- 1¼ cups water
- ½ cup reduced-fat milk
- 1 (4.7-oz) pkg fettuccine Alfredo mix
Instructions
- Cut chicken in half crosswise; pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with blackened seasoning.
- Melt 1 Tbsp butter in a nonstick skillet over medium heat; add chicken, and cook 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Melt 1½ Tbsp butter in same skillet over medium heat. Stir in water, milk, and contents from Alfredo mix. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and pasta is tender.
- Slice chicken, and serve with pasta.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 1½ Tbsp olive oil
- ½ tsp dried basil
- ½ tsp garlic powder
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer.
- Roast 18 minutes or until broccoli is lightly browned and tender. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
600
|
140
|
740
|
| Fat (g) | 25 | 11 | 36 |
| Sat. Fat (g) | 13 | 2 | 15 |
| Protein (g) | 49 | 5 | 54 |
| Carb (g) | 46 | 9 | 55 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 1142 | 47 | 1189 |
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