Looking for a little more creamy, dreamy Alfredo sauce in your life? Don’t fight it! These Chicken Broccoli Alfredo Wonton Cupcakes offer everything you love about the traditional pasta dish, but for just 130 calories or 4 Weight Watchers points each! The wontons seamlessly replace the pasta and are filled with hearty chicken, fresh broccoli, a creamy light Alfredo sauce and both Mozzarella and Parmesan cheese. Serve these with a side salad or some roasted veggies for a delicious, filling dinner that will satisfy your craving and please your family.
Note: In the past I have always made my wonton cupcakes in batches of 8 for no other reason than I lived by myself when I started making them and 12 gave me too many leftovers! I figured it would be easy for people to add another half again to the recipe and make a full pan if they wanted, but I think it confused people. I have gotten several questions lately asking what type of muffin pan I use since theirs has 12 cups or assuming I use a jumbo pan, etc. So, with that said, I made a full pan of 12 this time! My husband was happy because he always tells me I don’t make enough wonton cupcake leftovers.
Looking for more ways to use wonton wrappers? I’ve got you covered! Check out my recipes for Chicken Parmesan Wonton Cupcakes, Thai Peanut Chicken Wonton Cupcakes, Mini Cinnamon Apple Tarts, Taco Cupcakes, French Dip Cupcakes, Berries and Cream Cinnamon Dessert Cups, Buffalo Chicken Cupcakes, Cheeseburger Cupcakes, Lasagna Cupcakes and more!
Chicken Broccoli Alfredo Wonton Cupcakes
Yield: 12 wonton "cupcakes"
Ingredients:
1 ½ teaspoons olive oil
1 cup broccoli florets, chopped small
2 cups cooked shredded or diced chicken breast
I cup light Alfredo sauce (I use Classico Light, it’s my favorite)
½ teaspoon Italian seasoning
1/8 teaspoon black pepper
24 wonton wrappers
1 ½ cup shredded 2% Mozzarella cheese
1 tablespoon grated Parmesan cheese
Directions:
Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
Pour the oil into a skillet and bring over medium heat. Add the broccoli and cook for 5 minutes or until broccoli is tender, stirring occasionally.
Transfer the broccoli to a mixing bowl and combine with the chicken, alfredo sauce, Italian seasoning and pepper. Stir until well combined.
Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the Mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and Mozzarella cheese. When complete, sprinkle ¼ teaspoon of Parmesan cheese over the top of each wonton cup.
Bake for 18-20 minutes until golden brown.
Weight Watchers Points Plus:
4 per “cupcake” (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information:
130 calories, 9 g carbs, 5 g fat, 13 g protein, 0 g fiber (from myfitnesspal.com)
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