Spring Vegetable Alfredo, With or Without Chicken


It’s spring-ish summery weather here in Seattle, and we’re looking for dishes that are easy to make and stuffed full of vegetables. So, we love this recipe from Cooking Light, which has the extra bonus of a rich-tasting Alfredo sauce, without being too heavy or fatty.

Spring Vegetable with Alfredo and Pasta
Spring Vegetable with Alfredo and Pasta

Cook the Chicken (or pretend chicken) In a large skillet over medium-high heat, cook the salt-and-pepper-seasoned chicken for 4 minutes on each side, or until done. Remove from the pan and let stand, then slice into thin slices. We forwent the chicken and used Quorn pretend chicken meat, which is rapidly becoming one of our favorite things to eat.

Boil the Pasta Cook the 6 ounces papardelle pasta. Drain and keep warm.

Saute the Vegetables Cut each squash in half lengthwise, then cut into long, thin strips. In a skillet over medium-high heat, add some olive oil and then saute the zucchini, squash, asaragus and bell pepper. Season with salt, add 6 thinly sliced garlic cloves, and saute another 2 minutes. Take the pan off the heat.

In the pan you cooked either the real or pretend chicken in, (and which you removed the chicken from), mix 3/4 cup fat-free chicken broth, 1/2 cup half and half and 2 tsps flour. Stir with a whisk and bring to a boil, cooking for 2 minutes, until it starts to thicken. Stir constantly. Then take it off the heat, add 2 oz grated parmesan cheese and stir until the cheese melts. Add in the pasta and vegetables and chicken, and toss until they’re coated. Sprinkle with pepper and parsley.

Spring Vegetable with Alfredo and Pasta
Spring Vegetable with Alfredo and Pasta

Ingredients

  • 1 pound skinless, boneless chicken breast halves (or pretend chicken, or nothing)
  • salt and pepper
  • 6 oz uncooked papardelle pasta
  • 2 mediu zucchini
  • 2 medium yellow squash
  • 2 tsp olive oil
  • 5 oz thin asparagus spears
  • 1 red bell pepper, cut into thin strips
  • 6 thinly sliced garlic cloves
  • 3/4 cup fat-free, lower sodium chicken broth
  • 1/2 cup half and half
  • 2 tsp flour
  • 2 oz grated parmesan cheese
  • 2 T fresh flat-leaf parsley

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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