This recipe brings me back to the year I studied abroad. For my best friend’s birthday, I visited her where she was studying abroad in Florence, Italy.
There’s a point to this story, I promise!
We went out to dinner for her birthday and ordered all the pizza and pasta. I remember there was a dish there with broccoli rabe and chicken that was absolutely smothered in a creamy alfredo sauce and I practically licked the pan. I dipped every piece of bread I could find in that decadent sauce and savored every single bite.
I also tipped the scale at my all-time high after that trip, around 190 pounds. For a reference point, I’m now about 140-145.
While not the healthiest dish I’ve ever had, it tops the charts of tastiest meals, for sure. I was reminiscing the other day about that period in my life, and I was brought back to that specific memory of that alfredo dish.
So what’s a health-conscious girl to do? INSPIRALIZE IT.
I love using vegan alfredo sauces. They really do have that great creamy consistency and cheesy taste. While they’re not as WOW as a true alfredo, they do the trick – especially if you’re a healthy eater and have trained your tastebuds to crave more savory flavors than sweet.
I had to eat it out of the skillet, so I photographed it as such! Truly an amazing dish. It’ll definitely save well in the fridge, although I’d reheat it in a skillet and perhaps add a bit more salt and some vegetable broth to add creaminess.
Today’s my first official week working out of my new Inspiralized headquarters! I can’t wait to show you guys more of the space! Coming soon.
Also, congratulations to our winners of last week’s giveaway! You will be receiving an e-mail today on how to claim your winnings. Thanks to everyone who participated!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 11 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.