Skinny Chicken & Broccoli Alfredo

Skinny Chicken & Broccoli Alfredo
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  1. 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
  2. 2 cups roasted broccoli florets
  3. 8 ounces fettuccine
  4. 2 tablespoons extra virgin olive oil
  5. 2 teaspoons minced garlic
  6. 2 tablespoons flour
  7. 1 cup fat-free, low sodium chicken broth
  8. >1/4 cup plain FAGE Total 0% greek yogurt
  9. 1/4 cup skim milk
  10. 1/4 teaspoon pepper
  11. 1 pinch ground nutmeg
  12. 3/4 cup freshly grated Parmesan cheese
  1. In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
  2. 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.
  3. 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.
  4. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.