Skinny Chicken Broccoli Alfredo

Let's get cooking!!!

Here is my meal for Monday. Skinny Chicken Broccoli Alfredo.

A quick, easy and skinny weeknight meal, this chicken and broccoli Alfredo entree will become a staple in your home. Kids won't complain about having to eat their broccoli when it's mixed with such creamy, cheesy goodness, and you'll love the dish for it's healthier ingredients.

Ingredients

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) [If you don't have a grill, put them on a cookie sheet, season them if you want and then put them in the oven at 375 for about 45 minutes]
2 cups roasted broccoli florets [I steam mine in my steamer]
8 ounces fettuccine noodles
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic [just cut it up really small]
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.
Prep Time
10 minutes
Cook Time
15 minutes
Servings
4


The good thing about this meal is that is really healthy. We are trying to eat healthier and this is a great and simple meal for that. Good luck!!