Chicken Asparagus Alfredo
Ingredients
- olive oil
- 2 pounds asparagus
- 1 medium onion
- 1 pounds pasta gluten-free or regular
- 2 large chicken breasts cut into bite-sized pieces
- 1 teaspoon garlic powder
- Salt & pepper
- ½ cup chicken broth
- 1 jar commercial Alfredo sauce (We used Classico Sun Dried Tomato Alfredo, and we loved it.) - Have an additional jar ready for reheating; the pasta gets quite dry when eaten as leftovers.
Instructions
- 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.
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.
Nutrition
Calories: 813kcal | Carbohydrates: 100g | Protein: 48g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 147mg | Sodium: 1009mg | Potassium: 1183mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1750IU | Vitamin C: 16mg | Calcium: 92mg | Iron: 7mg
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