Chicken and Broccoli Alfredo with Greek Yogurt

Name: Chicken and Broccoli Alfredo with Greek Yogurt Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
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

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 4

Ingredients

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)2 cups roasted broccoli florets8 ounces fettuccine2 tablespoons extra virgin olive oil2 teaspoons minced garlic2 tablespoons flour1 cup fat-free, low sodium chicken broth1/4 cup plain FAGE Total 0% greek yogurt1/4 cup skim milk1/4 teaspoon pepper1 pinch ground nutmeg3/4 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.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LAURA4ALYSSE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving