To Assemble:

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500 g broccoli florets*

Light Protein Alfredo Sauce

Chicken, cooked & cubed

4 slices low sodium bacon, cooked & finely chopped

½ cup (120 mL) 1% skim milk

1 cup (120 g) low fat mozzarella, shredded

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Italian Chicken:

14 oz chicken breast

1 tbsp: garlic powder, onion powder

1 tsp smoked paprika

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Light Protein Alfredo Sauce:

1 tbsp organic salted grass-fed butter, melted

1 clove garlic, finely minced

¼ cup + 2 tbsp (90 g) 0% Greek yogurt

¼ cup (50 mL) heavy whipping cream

¼ cup + 2 tbsp (80 mL) 0% skim milk

⅓ cup + 2 tbsp (80 g) grated Parmesan cheese

½ tbsp garlic powder

1 tsp paprika

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1. Light Protein Alfredo Sauce (from p. 167 in my cookbook):

   •1 tbsp organic salted grass-fed butter, melted

   •1 clove garlic, finely minced

   •¼ cup + 2 tbsp (90 g) 0% Greek yogurt

   •¼ cup (50 mL) heavy whipping cream

   •¼ cup + 2 tbsp (80 mL) 0% skim milk

   •⅓ cup + 2 tbsp (80 g) grated Parmesan cheese

   •½ tbsp garlic powder

   •1 tsp paprika

   •¼ tsp: salt, ground black pepper

2. Preheat oven to 375F.

3. In a large saute pan, add a tbsp of avocado oil and add your broccoli. Season with salt and pepper. And cook until it’s ½ cooked.

4. Add in your cooked chicken breast, alfredo sauce and almond milk and mix.

5. At this point, you can season it more with onion and garlic powder.

6. Place your chicken alfredo into a casserole dish and top with mozzarella cheese!

7. Bake until golden brown - about 15 minutes.