PREP-Broccoli Chicken Alfredo w/ Potato Wedges

57 mins
Serves 5
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Directions

  1. 1Prepare the potato wedges: Cut four medium russet potatoes into wedges. Soak them in water for 30 minutes. Toss with avocado oil, garlic powder, paprika, salt, and pepper. Bake at 450 for 20 minutes, flip, and cook for another 10 minutes.
  2. 2Prepare the chicken: Season two pounds of chicken with garlic powder, onion powder, and paprika. Air fry at 400 for 15 to 18 minutes.
  3. 3Cook bacon: Cook six slices of center-cut bacon at 400 for 32 minutes.
  4. 4Make the Alfredo sauce: In a large pan, combine one cup of chicken stock and one cup of 2% evaporated milk. Add 40g of reduced-fat cream cheese, 120g of reduced-fat mozzarella, and 28g of Parmesan cheese. Stir until smooth and creamy.
  5. 5Combine everything: Add the cooked chicken and broccoli into the alfredo sauce and mix well. Add five slices of the cooked bacon into the mix.
  6. 6Serve: Serve the broccoli chicken Alfredo with potato wedges and top with one slice of bacon.

Ingredients

  • 32 oz cubed raw chicken
  • 1 paprika
  • 1 garlic powder
  • 1 Italian seasoning
  • 1 onion powder
  • 1 salt
  • 1 pepper
  • 3 medium russet potatoes
  • 6 slices center-cut bacon
  • 1 cup chicken stock
  • 1 cup 2% evaporated milk
  • 40 g reduced-fat cream cheese
  • 120 g reduced-fat mozzarella
  • 28 g Parmesan Reggiano
  • 1 cup pre-steamed broccoli
  • 1 avocado oil

Equipment

cutting boardknifebowlbaking sheetair fryerbaking traylarge pan