About the Recipe
Nutrition Profile
Cal: 449 cal
Macros: Fat 11 g
| Carbs 42.9 g | Protein 43.8 g
If not this, then that...
⬇️ 🥑 To decrease fat, omit butter and use a butter spray.
⬇️ 🥩 To decrease protein, replace chicken with a plant-based protein like tofu or tempeh.
⬇️ 🥖 To lower carbs, make dish with zucchini noodles.
Ingredients
For the Alfredo:
680 grams, fat-free Greek yogurt
490 milliliters, unsweetened oat milk
118 grams, shredded four cheese blend
98 grams, grated Pecorino Romano cheese
60 grams, whipped unsalted butter
Spices:
2 tbsp, garlic powder
2 tbsp, parsley
2 tbsp, basil
Salt and pepper to taste
For the meal:
58 oz of boneless, skinless chicken, cubed
228 grams of asparagus, chopped
445 grams of baby bella mushrooms, diced
Preparation
Prep Work:
Fill a large pot three-quarters full with water and bring it to a boil.
While waiting for the water to boil, cut the asparagus, mushrooms, and tomatoes, placing each in separate bowls. Set aside.
Place the whole baby spinach in another bowl and set aside.
On a separate cutting board, cut the chicken into medium-sized cubes and store it in the fridge until ready to use.
Once the water is boiling, add the linguine and cook until al dente. (By the way, this Italian says it's OK if you break it in half!)
Strain the linguine and rinse it under cold water.
Let the pasta dry, then return it to the pot.
Now, let's move on to the Alfredo.
Making the Alfredo:
In a deep sauté pan or medium saucepan, melt the unsalted butter over medium heat.
Add the garlic powder, parsley, and basil, stirring to combine the spices.
Slowly pour in the oat milk, stirring continuously until well blended.
Reduce the heat to low and gradually whisk in the fat-free Greek yogurt until smooth.
Stir in the four-cheese blend until fully melted.
Add the pecorino and stir until melted and the sauce is smooth.
Season with salt and pepper to taste.
Remove the sauce from heat and pour it over the linguine, tossing until well combined. Set aside.
Reserve the sauté pan for the vegetables.
Cooking the Chicken & Vegetables
Heat a large pan over medium heat and spray with olive oil.
Add the cubed chicken, season with salt and pepper, and cook until fully cooked through.
In the same sauté pan used for the Alfredo, add the asparagus, season with salt and pepper, and cook for 5 minutes.
Add the mushrooms and continue cooking the vegetables for another 5 minutes, until the asparagus is fork-tender.
Add the baby spinach and cook until wilted, about 2 minutes.
Once cooked, remove vegetables from heat.
Preparing Servings
Divide the pasta evenly across 14 containers.
Top each portion with the cooked vegetables.
Add the chicken on top.
Store in the fridge and warm up when ready to eat.