Chicken Alfredo Bake
This Chicken & Broccoli Fettuccine Casserole is creamy, comforting and macro friendly! This recipe works well with grilled chicken that I used or rotisserie / baked chicken.
Found these “new to me” Al Dente Carb-Nada egg fettuccine noodles (linked here) at the Publix grocery here in CHS… but also have seen them on amazon. They are higher in protein @ 15 grams per 2 oz dry and have 24 grams of carbs. The sauce I used is a lower in fat option that I found as well at publix, with 3.5 grams of fat per 1/4 cup.
Ingredients:
168 grams (or 3 servings) uncooked Carba Nada noodles or pasta of choice
1 cup Classico brand “light Alfredo” or (Alfredo sauce of choice)
350 grams chicken breasts weighed RAW before cooking if you use cooked weigh out about 250 grams to have the same macros, I grilled the breasts but weighed prior, can also use shredded/ rotisserie chicken here
400 grams raw broccoli
30 grams fat free mozzarella cheese (or cheese of choice) to top
1/2 tsp salt, to taste
1/2 tsp pepper, to taste
1/2 tsp dry Italian seasoning
Directions:
Preheat oven to 350 degrees.
Cook noodles as directed on package. Drain. Set aside in a large mixing bowl.
Steam broccoli in boiling water for 3 min (you don’t want to over do it since it will cook in the bake).
Pour noodles in prepared baking dish. Top noodles with cooked chicken and steamed broccoli. Pour sauce over it all and top with cheese.
Bake for 12-15 minutes or until bubbly. Serve!
Store in an airtight container and even portion out pre weighed servings into containers so you have meals prepped for the week!
4 servings for this lighter Alfredo bake: each being 297 calories (315 grams) 5.2f/28.5c/36.6p
Search in MFP: “Lifting Lex’s Chicken Alfredo Bake” to be able to log it!