4 potatoes, (roughly 24 oz total) preferably russets, scrubbed
1 oz unsalted butter
2 tsp olive oil
4 tbsp all-purpose flour
2 cups milk
½ cup parmesan cheese, grated or powdered
2 cups chicken breast, poached and diced
1½ cups broccoli florets, blanched and cooled
1 cup cheddar cheese, shredded
½ tbsp Itlaian seasoning
salt and ground white pepper, to taste
parsley, chopped, for garnishing
Poke each potato with a fork multiple times and then place the potatoes on a plate.
Brush the potatoes with olive oil and season with salt and pepper.
Cook the potatoes in the microwave on Medium heat for 5 minutes. Turn the potato over and heat it for another 5 minutes.
In a saucepot or deep skillet, heat the butter over medium heat and add the flour. Cook for 1 minute and stir constantly.
Pour in the milk and whisk while the mixture simmers and thickens.
Turn off the heat and add the Italian seasoning and grated parmesan.
Season with salt and pepper and whisk to mix until the sauce is smooth. Add the chicken and broccoli and stir everything together.
Slice the baked potatoes lengthwise and spoon chicken alfredo into the potatoes. Top with additional shredded cheese.
Serve garnished with parsley.
Sugar: 4g
:
Calcium: 272mg
Calories: 312kcal
Carbohydrates: 26g
Cholesterol: 63mg
Fat: 14g
Fiber: 3g
Iron: 2mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 1g
Potassium: 697mg
Protein: 22g
Saturated Fat: 7g
Sodium: 252mg
Trans Fat: 1g
Vitamin A: 494IU
Vitamin C: 36mg
