Pasta Alfredo with Broccoli & Bacon
This delicious recipe comes from the 28 Day Weight Loss Challenge.
A healthy version of a creamy pasta family-favorite. The addition of broccoli ensures you’re getting added nutrients and fiber in your meal.
|Prep Time||10 mins|
|Cook Time||20 mins|
- 3.5 oz whole wheat pasta any shape
- 1 tbs butter
- 2 tbs whole wheat flour
- 1 cup liquid chicken stock sodium-reduced
- 1/2 cup reduced-fat milk of choice
- 1/2 cup reduced-fat Greek yogurt
- 1/2 cup grated Parmesan
- 1 tsp extra virgin olive oil
- 1 red onion diced
- 2 cloves garlic minced
- 4 bacon slice lean & trimmed, diced
- 2 cups broccoli cut into small florets
- 1/4 cup fresh parsley finely chopped
- Cook the pasta according to package direction
- While pasta is cooking, melt the butter in a saucepan over a medium-high heat.
- Add the flour and stir for a few minutes until it becomes a creamier, golden color. Add the stock and stir well to avoid any lumps. Add the milk, yogurt and half the Parmesan. Stir to combine well and simmer for a few minutes, until thickened. Set aside, keeping warm.
- Heat olive oil in a frying pan over a medium-high heat. Add onion and cook for a minute or two to soften. Add garlic, bacon and broccoli and cook for a further 3-4 minutes or until bacon is crispy and broccoli is tender crisp.
- Add the cooked pasta to the frying pan with the cream sauce and toss to combine well.
- Divide pasta evenly between four bowls and sprinkle with the remaining Parmesan and some fresh parsley to serve.
This recipe contains 337 calories per serve.
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