Frugal Foodie: Chicken broccoli alfredo

%28Mackenzie+Webb%2FAmherst+Wire%29
Back to Article
Back to Article

Frugal Foodie: Chicken broccoli alfredo

(Mackenzie Webb/Amherst Wire)

(Mackenzie Webb/Amherst Wire)

(Mackenzie Webb/Amherst Wire)

(Mackenzie Webb/Amherst Wire)

Mackenzie Webb, Writer

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






This is the eighth installment of “Frugal Foodie,” a series where Mackenzie Webb explores recipes that are both appetizing and affordable for college students.

I miss going to Berkshire Dining Commons and getting Late Night chicken broccoli alfredo now that I don’t have a meal plan. Here’s how I make my own version for less than $2 a portion:

Ingredients:

2 boneless skinless chicken breasts

1 box bow tie pasta

1 package frozen broccoli

1 jar alfredo sauce

1 bag salad mix

Salad dressing

 

Total cost: $15.96

Portions: 8

Cost per portion: $1.99

Step 1: First, set a pot of water on the stove to boil. While the water is heating up, sprinkle two chicken breasts with salt and pepper. Brown them in a skillet for around 5 to 7 minutes per side or until cooked. Take them out to rest and once cool, cut them up into bite-sized chunks.

Step 2: When the water is boiling, add the whole box of bow tie pasta and stir. You don’t need to use bow ties, but I think they’re cute.

Step 3: When the pasta is halfway cooked (about 5 minutes), add the frozen broccoli right into the same water. This way the pasta and broccoli will finish cooking at the same time.

Step 4: After another 5 minutes or so, drain the pasta and broccoli. Add them back into the pot, add the diced chicken and pour in the alfredo sauce.

Mix it all up and serve with salad on the side (or not, I don’t judge).

Email Mackenzie at [email protected]

Facebook Comments