Skinny Chicken & Broccoli Alfredo

Mar 20th

Chicken Broccoli DinnerI made a quick, easy and low fat version of a chicken alfredo recipe dish. From www.celebrations.com I found this recipe on Pinterest. My husband loved it! I’m not a huge fan of alfredo sauce, but this version was tasty. Instead of the heavy stuff, it calls for Greek yogurt and skim milk.  Give it a try!

Ingredients

  • 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
  • 2 cups roasted broccoli florets
  • 8 ounces fettuccine
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 2 tablespoons flour
  • 1 cup fat-free, low sodium chicken broth
  • >1/4 cup plain FAGE Total 0% greek yogurt
  • 1/4 cup skim milk
  • 1/4 teaspoon pepper
  • 1 pinch ground nutmeg
  • 3/4 cup freshly grated Parmesan cheese
Directions

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.

In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.

Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.