Chicken Asparagus Alfredo
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Trim the asparagus into 1.5″ lengths. Cut the onion into eighths. Toss both with olive oil and spread on a baking sheet (we use a jelly roll pan with slightly raised edges).
  3. Roast veggies for 15 minutes.
  4. While the veggies are roasting, prepare 1 pound of pasta according to package directions. Drain and set aside.
  5. Sauté chicken breast with garlic powder and a sprinkle of salt and pepper in a large stockpot until no longer pink. Stir chicken broth into chicken. Add veggies and simmer for 5 minutes.
  6. Add the pasta and Alfredo sauce to the pan and stir to coat.
Recipe Notes

I think this would be amazing with some crimini mushrooms tossed in. Just something to think about.

To make this meal bariatric-friendly, you could leave the pasta out in the last step. For non-bariatric eaters, put the pasta on the plate and then top with the chicken/asparagus/sauce mixture. 

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