First week of February’s recipe – Skinny Chicken Broccoli Alfredo

You know what makes me sort of sad?  Sometimes, I just want nothing more than to create some fantastic dish, but then drown it in a thick cream-based sauce.  That must be whatever is left of my unhealthier self, before we really got into eating and living healthy, but still… completely unacceptable, right?  If you’re trying to live and be healthy anyway.

Whoa, hang on a second!  What’s this?  A recipe for an alfredo-based dish that isn’t so bad for you??  BRILLIANCE!  This one uses chicken broth and Greek yogurt to achieve that creamy goodness that we all love about alfredo.  Add in almost a whole cup of Parmesan cheese and you have a sure winner.  Now that the Superbowl is over, we seem to have run out of excuses to eat unhealthy… so it’s back to the quest for the healthiest of dishes… and this one totally makes the grade.  Enjoy!

 

Skinny Chicken Broccoli Alfredo:

  • 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
  • ¼ cup plain 0% Greek yogurt
  • ¼ cup skim milk
  • ¼ tsp. pepper
  • ¾ cup freshly grated Parmesan cheese

1)    Cook the pasta according to the package directions.  Drain and set aside

2)    Heat the olive oil in a saucepan over medium-low heat.  Once that is warm, add the garlic and cook for 1-2 minutes, until golden

3)    Whisk in the flour until smooth, about 2 minutes.  Gradually whisk in the chicken broth, Greek yogurt, milk, and pepper

4)    Bring the mixture to a low boil, stirring constantly.  Turn the heat down to low and gently stir until thick, about 3 minutes

5)    Add in ¾ cup parmesan, cooked chicken and broccoli to sauce mixture, followed by the cooked pasta.  Toss until evenly coated and serve with garlic toast

 

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