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Chicken and broccoli Alfredo




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


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.

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