Skinny Broccoli Chicken Alfredo

Alright, I found another FANTASTIC recipe using my favorite substitute ingredient, plain greek yogurt. This was one was to die for! Like most people on this planet, I love me a heaping plate of pasta. But with a few substitutions, this plate is guilt-free! No fat-laden cream sauce and carb-loaded noodles.

I modified the recipe I found here.

Skinny Broccoli Chicken Alfredo

This stuff is delicious!

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups roasted broccoli florets (roast at 375 for 8-10 minutes)
8 ounces Ronzoni Garden Delight fettucine
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 Greek yogurt (I used 0% Greek Gods)
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese

-In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
-While pasta is cooking, roast the broccoli.
-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.

This recipe was also husband-approved! He asked me to keep it on the recipe rotation :) Try it out for a healthy comfort food-type meal!