I made this a few months ago and it was pretty tasty!
I was trying out all sorts of recipes that use plain greek yogurt
instead of heavy cream, butter, etc.
Sterling approved so it's been added to my list of favorites.
Oh, and we definitely had plenty of leftovers!
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 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
via: http://www.celebrations.com/content/skinny-chicken-broccoli-alfredo
