I have been trying new recipes, but haven't loved any of them enough to put them on my blog. This one, my husband and I decided, was blog worthy! It is a very healthy version of Chicken Alfredo - using Greek yogurt, chicken broth and skim milk to make the sauce. I used the easy way and bought a deli chicken instead of grilling it, and I steamed my broccoli instead of roasting it. It was very good, but now I want to try it her way - I'm sure it has a richer flavor. Very yummy and easy!! We will be having this again for sure!
Skinny Chicken and Broccoli Alfredo
from Courtney Horan
3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups roasted broccoli florets
8 oz. fettuccine
2 TBSP extra virgin olive oil
2 tsp minced garlic
2 TBSP flour
1 cup fat-free, low sodium chicken broth
1/4 c plain 0% greek yogurt
1/4 c skim milk
1/4 tsp pepper
1 pinch ground nutmeg
3/4 c freshly grated Parmesan cheese
In a pot of boiling, slated 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, 1-2 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 salt to taste.
Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.