Skinny Chicken & Broccoli Alfredo

Hey guys! Sorry it's been a while since I've posted on here. Trying to keep up on two blogs is harder than I thought. However I did come across this recipe on Pinterest the other day and decided to make it tonight. It turned out great, the second time around. Haha I roasted the broccoli in the oven and grilled the chicken on the George Forman. That was the easy part. The sauce was tricky though with the Greek Yogurt that it called for- if the heat is too high then the yogurt won't whisk in all the way. So keep the heat on medium and have your ingredients ready beforehand. The second time around, this worked for me.
Enjoy!

Skinny Chicken & Broccoli Alfredo

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.

Prep Time

10 minutes

Cook Time

15 minutes

Servings

4