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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 170.0
  • Total Fat: 11.2 g
  • Cholesterol: 36.6 mg
  • Sodium: 519.5 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 7.8 g

View full nutritional breakdown of Chicken and Vegetable Alfredo calories by ingredient
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Chicken and Vegetable Alfredo

Submitted by: 2SPOILEDCATS

Introduction

I love chicken and fettuccine alfredo. Unfortunately, fettuccine noodles are not low carb. This recipe is what I came up with using ingredients I had on hand. Measurements are approximate...I rarely measure ingredients unless I'm baking. I love chicken and fettuccine alfredo. Unfortunately, fettuccine noodles are not low carb. This recipe is what I came up with using ingredients I had on hand. Measurements are approximate...I rarely measure ingredients unless I'm baking.
Number of Servings: 8

Ingredients

    4 Chicken tenders
    7 oz canned mushrooms
    2 cups cooked spaghetti squash
    2 cups chopped cauliflower
    1 lb frozen green beans
    1 jar Ragu Classic Alfredo Sauce
    Basil - approximately 2 tbsp
    Garlic - 1-2 cloves depending on size/your preference
    Onion powder - to taste
    1/4 - 1/2 cup grated Parmesan cheese
    Chicken broth

Tips

To cook spaghetti squash - slice in 1/2 and microwave for 10 minutes on high power. Allow to cool slightly so it's easier to handle and shred from rind/shell with a fork.


Directions

Boil chicken, cauliflower, green beans, and seasonings in chicken broth or water (just enough to slightly cover) for 8-10 minutes or until chicken is done. Drain. Add Alfredo sauce,spaghetti squash, mushrooms, basil, and Parmesan cheese. Mix well and heat on low until heated through. May add more Parmesan if sauce is too thin.




Serving Size: 8 Servings






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