Macro Friendly Chicken Alfredo
Jun 02, 2020
I'm Kylee Arnold, your personal nutrition coach, accountability partner and motivator. I'ma busy mom that lives in South Louisiana, so I get the struggles of restricted time and endless temptations when trying to reach your fat loss goals. I had tried many diets and approaches to achieve my goal body, but always wondered, was this what I needed? Was this the best way for me? And how can I make this fit into my day-to-day life! If you have these same questions and want to know if working 1:1 with a coach would be a good fit, schedule a free discovery call today!
Photo: Bellyfull.net
- 12 oz, chicken thighs
- 1 container (10 oz (56g) - dry ea.), Roasted Garlic Fettuccine
- 3 cup (85g), Asparagus Cuts & Tips
- 12 oz, Almond Milk - Vanilla - Unsweetened
- 2 TBSP, All Purpose Flour
- 2 tbsp, Butter Unsalted
- 3 ounce, Organic Cream Cheese (In Box)
- Salt
- Pepper
- Garlic powder
- Italian seasoning blend
- Servings: 7
- Calories: 280
- Protein: 23
- Carbs: 21
- Fat: 11
First brown and cook your chicken in the skillet using non stick cooking spray and season with salt and pepper. Set aside.
Next cook your noodles according to package directions. Set aside.
Using the same pot melt your butter and slowly whisk in your flour for 2-3 minutes, enough to get the flour taste out but not too much to where it starts to brown.
Add in the milk, cream cheese, asparagus and seasonings.
Once everything comes together and you have the taste to your liking, add the chicken and pasta, if it is too think add more almond milk.
At this point you can eat as is or bake for 20 minutes at 350 degrees and make a casserole!
