Nutrition Coaching

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 One-Pot Chicken Alfredo

 This creamy, simple chicken Alfredo recipe is incredibly comforting and cheesy from the combination of Parmesan and cream cheese. You'll taste a nice pop of pepper and nutty notes from the whole-wheat pasta, too. Plus, it's a one-pot meal, which means less cleaning for you and a dish that will quickly become your best chicken Alfredo recipe. 

• 1 tablespoon olive oil
• 2 (6 ounce) boneless, skinless chicken breasts
• 2 tablespoons all-purpose flour
• 1 ½ cups reduced-fat milk, divided
• 3 cloves garlic, minced
• 2 ½ cups water
• 6 ounces whole-wheat linguine
• 3 ounces Parmesan cheese, grated (about 3/4 cup)
• 1 tablespoon reduced-fat cream cheese
• ½ teaspoon ground pepper

1. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook until browned on both sides, 7 to 8 minutes total. Remove from the pot and cut into 1-inch cubes.
   
2. Whisk together flour and 1/4 cup milk; set aside.
   
3. Add garlic to the pot; cook, stirring often, for 1 minute. Add water and the remaining 1 1/4 cups milk; cover and bring to a boil. Add pasta; cover and cook, stirring occasionally, for 8 minutes. Stir in the chicken and the milk-flour mixture; continue to cook until the pasta is al dente, about 3 minutes more.
   
4. Remove from heat; add Parmesan, cream cheese and pepper; stir until the cheese is melted. Serve immediately.

 444 Calories 15g Fat43g Carbs 35gProtein  

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Source :  One-Pot Chicken Alfredo Recipe (eatingwell.com) 

 Cumin Chicken & Chickpea Stew 

 This quick, protein-rich chicken stew recipe draws flavor inspiration from shawarma with spices like cumin, paprika and pepper. Make a double batch and freeze it for a quick healthy dinner. Serve the stew with couscous and steamed broccoli. 

•  4 cloves garlic
• finely chopped  ¾ teaspoon salt
• divided  ¼ cup lemon juice 
•  1 teaspoon ground cumin  
• 1 teaspoon paprika  
• ½ teaspoon ground pepper  
• 1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces 
•  1 tablespoon extra-virgin olive oil 
•  1 large yellow onion chopped 
• 1 14-ounce can no-salt-added diced tomatoes  
• 1 15-ounce can chickpeas, rinsed  ¼ cup chopped flat-leaf parsley 

1. Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
   
2. Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.

267Calories 8gFat 22gCarbs 28gProtein 

See how I went on my Facebook Business page, cost and my notes added!  https://m.facebook.com/story.php?story_fbid=pfbid02wcFq4jH63xbMbepL4M3cLJTShmVvDcfG6onBQfCJuxsPkCvGHrAUCLNMoM14Qezzl&id=100060056810366 

Source :  Cumin Chicken & Chickpea Stew (eatingwell.com)