Skinny Chicken & Broccoli Alfredo

By amberwherley

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

Preparation

Step 1

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.