Chicken Asparagus Alfredo
Preheat oven to 400 degrees.
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).
Roast veggies for 15 minutes.
While the veggies are roasting, prepare 1 pound of pasta according to package directions. Drain and set aside.
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.
Add the pasta and Alfredo sauce to the pan and stir to coat.
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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