January 26, 2013

Tonight the oldest child had a craving for something with Alfredo sauce so hubby said "Hey hun... What can you come up with for her Alfredo craving?" and I said "Hmmmmmm.... Let me think." And thus the Chicken Broccoli Alfredo Muffin was born.

Chicken Broccoli Alfredo Muffin
1/2 lb Boneless Skinless chicken breast, diced
½ cup light alfredo sauce, split in ¼ cup increments (I like the Bertolli Lite Alfredo for it's low calories)
4 oz Ronzoni Smart Taste spaghetti, broken into thirds
½ cup Shredded Parmesan Cheese, split into ¼ cup increments
2 egg whites (6 Tbsp)
1 cup broccoli, cut small

Preheat your oven to 400.
Pre-cook pasta.
While the pasta is cooking, brown your chicken and add the broccoli until slightly tender. Remove from stove to a bowl and mix in ¼ cup of your alfredo sauce and ¼ cup of the Parmesan.
When the pasta is cooled enough to handle, whisk the egg whites together in a large bowl and then add the pasta. Stir to combine and then add the rest of the Parmesan, and the rest of the alfredo sauce. Mix together until thoroughly combined.
Lightly mist a 12 cup muffin tin with cooking spray. Place about 1/3 cup of the spaghetti mixture into each cup in the muffin tin. Using your fingers, press down on the center and up the sides of the spaghetti, forming cups. Slide the tin into the pre-heated oven and bake for 10 minutes. Remove from oven and top with your broccoli and chicken mix and place back into oven for 10 more minutes.
Remove from oven and allow to cool slightly before removing from tins. Keep a small amount of Alfredo sauce in a bowl on the side so you can spoon a 1/2 Tbsp over the top when serving.

Makes 12 muffins
88 Calories per muffin