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One-Pan Chicken Alfredo
Ingredients
• 1 large chicken breast, cubed (about one cup) • 2 Tablespoons all-purpose flour • 2 Tablespoons vegetable oil • 1 ¾ cups low-sodium chicken broth • 1 ¾ cups 1% or nonfat milk • 1 teaspoon garlic powder or 2 cloves of garlic, minced • ½ teaspoon onion powder • ½ teaspoon dried basil • 8 ounces dry penne pasta (about 3 cups) • 2 cups chopped broccoli (fresh or frozen) • 1 cup grated parmesan cheese Directions 1. Wash hands with soap and water.
2. In a skillet over medium-high heat, brown chicken in oil.
3. Add flour, broth, milk, spices and pasta to skillet and stir well.
4. Bring to a boil, then reduce heat to simmer and cover. Cook until pasta is almost tender, stirring occasionally.
5. Add broccoli, cover, and cook until broccoli is tender.
6. Remove from heat and stir in cheese.
7. Refrigerate leftovers within 2 hours.
Prep time: 30 minutes
Cook time: 30 minutes
Makes: 7 Cups
Notes
Try whole wheat pasta to increase fiber and make this a whole grain meal.
Recipe from LSU AdCenter
Recipe adapted from Oregon State University @foodhero.org
Soft Granola Bars
Ingredients:
2 eggs
• 1 cup brown sugar
• 1 cup vegetable oil
• 2 cups regular oatmeal
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 cup raisins or chopped dates
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup nuts
• 1/4 cup honey
Directions:
• Wash hands with soap and water.
• Preheat oven to 350 degrees F. Spray a 15 1/2 x 10 1/2-inch jelly roll pan with non-stick cooking spray. Set aside.
• Crack eggs into a large bowl. Wash hands with soap and water after cracking raw eggs. Add brown sugar and vegetable oil, stirring until smooth.
• Stir in remaining ingredients, except honey.
• Spread into prepared pan.
• Bake 17 to 22 minutes or until done. Cool.
• In a small saucepan over medium heat, cook honey until heated through, stirring constantly. Drizzle honey on top of granola bars.
Yield: 21 servings
Recipe from LSU AgCenter