Saturday, May 11, 2013

Skinny Chicken Broccoli Alfredo
  • 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
  • 3/4 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 3/4 cup parmesan, cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss until evenly coated.

*I love this recipe because me n brandon are such PASTA lovers...*** Found it on Pinterest. It's soooooo good and doesn't feel like you are missing out on anything, you just missing all the fat like the regular dish. And hey, that's good, right? Trust me you won't know!