3 boneless chicken breasts, cubed
1 jar of Bertolli Light Alfredo sauce
3 cups of fresh broccoli
1 – 2 stalks of celery, chopped
8oz package of fresh sliced mushrooms
½ sweet onion, chopped
A little white wine (or water if necessary….)
2 Tbsp. Olive oil
1 tsp. dried basil
Salt and pepper to taste
(I did have some left over Kale that I chopped fine and added to the veggies. You can add chopped spinach too, or none at all)
Over Med-High heat use ½ the olive oil in a large non-stick skillet or a dutch oven. Brown the chicken, adding salt, pepper, and basil. When all chicken is browned and cooked through, remove from skillet. Add remaining olive oil and onions, celery, mushrooms, (Kale, spinach optional here). Cook until celery and onions are softened.Return chicken to the skillet and reduce heat to low. Add Broccoli and a little wine or water to keep from drying out and to break the brown goodness off the bottom of the pan.
Pour in bottle of Bertolli Light Alfredo sauce. Stir often, add wine as needed to keep moist.In another pot, boil pasta of your choice. (I like to use Penne myself, but ANY kind will do) Use directions on the box. Rinse and drain.
Once the broccoli is softened to your liking it’s done!Add a serving of pasta to a bowl and add the chicken mix.
Box of Penne pasta makes 8 servings, the chicken mixture is divided into 7 servings. Each serving is about 430 calories, but a light salad or green beans tops it off as a delicious, healthy dinner.