by Kristie LeVangie
Healthy Alternative Chicken & Broccoli Alfredo
What You’ll Need:
- 3 boneless, skinless grilled chicken breasts, but into chunks
- 2 cups roasted broccoli (tops only)
- 8 ounces fettuccine
- 2 TBSP. olive oil
- 2 tsp. minced garlic
- 2 TBSP. flour
- 1 cup fat-free, low sodium chicken broth
- 1/4 cup plain greek yogurt
- 1/4 cup skim milk
- 1/4 tsp. pepper
- 1 pinch nutmeg
- 3/4 cup fresh grated Parmesan
What to Do:
In a pot of boiling salted water, cook pasta, drain, ice bath, and set aside.
Heat the olive oil over medium-low heat. Add garlic and cook until golden brown. This should take just a minute or two.
Whisk in the flour until the mixture is smooth (about 2 minutes), and then gradually add the chicken broth. Now, add Greek yogurt, milk, pepper and nutmeg.
Bring to a low boil and simmer until the mixture thickens. Continue to stir periodically.
Once it’s a good consistency, stir in 3/4 cup of the Parmesan.
Add cooked chicken and broccoli to the sauce, as well as the pasta and toss it all together.
Serve with a sprinkling of the remaining Parmesan.