Speedy Chicken Broccoli Alfredo from Leftovers

May 10, 2023May 10, 20230 1
Speedy Chicken Broccoli Alfredo from Leftovers
in Pasta

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 container buitoni alfredo sauce ( in the refrigerator case )
1 cup chicken , shredded ( or cubed )
2 heads steamed broccoli or 1 -2 cup steamed broccoli , chopped
1/2 lb fettuccine pasta , cooked al dente

Nutrision Information

Servings Per Recipe
4
Calories
550
Sugar
6g
Fat
30g
Don't know what to do with your leftover chicken? Look no further than this Speedy Chicken Broccoli Alfredo from Leftovers. The dish combines fettuccine noodles, cooked chicken, steamed broccoli, and Buitoni Alfredo sauce for a satisfying meal that's ready in a snap. It's a great way to use up ingredients in your fridge and pantry, making it a budget-friendly meal for those on a tight budget. Serve with a simple salad for a complete meal.

Instructions

1.Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2.In a large skillet, heat the Buitoni Alfredo sauce over medium heat. Add the shredded chicken and chopped steamed broccoli to the sauce.
3.Stir to combine the ingredients and cook until the mixture is heated through.
4.Add the cooked pasta to the skillet and toss to combine with the sauce.
5.Serve hot and enjoy!

PROS

This recipe is a great way to use up leftover cooked chicken and steamed broccoli.

The dish is ready in under 30 minutes, making it a perfect weeknight meal for busy families.

CONS

The sauce is store-bought, which may not appeal to those seeking a completely homemade meal.

While fettuccine pasta is tasty, it can be high in simple carbohydrates.

HEALTH & BENEFITS

Broccoli is a nutrient-dense vegetable that’s rich in vitamin C, vitamin K, and fiber.
Chicken is an excellent source of protein and low in saturated fat when consumed without the skin.
Buitoni Alfredo sauce contains cream and cheese, which provide calcium and vitamin D.

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