Sunday, March 31, 2013

Lighter Chicken Broccoli Alfredo

Tonight I made a favorite of mine, Chicken Broccoli Alfredo. I modified a recipe claiming to be a skinny chicken alfredo. While the sauce is lower in calories, I am not to sure of the Skinny title so I changed it a bit. Alfredo is normally a heavy dish, and greek yogurt gives us creaminess here without a boatload of calories. 


3 heads broccoli, chopped into florets

Sea Salt
4 Chicken Breasts
16 ounces fettuccine
4 tablespoons extra virgin olive oil
4 teaspoons minced garlic
4 tablespoons flour
2 cups chicken broth
1/2 cup plain FAGE Total 0% greek yogurt
3/4 cup 1% milk
1/4 teaspoon pepper
1 1/2 cups freshly grated Parmesan cheese


Preheat oven to 425 degrees. 

In a bowl, toss the broccoli florets with sea salt, to taste.

On a cookie sheet, place the broccoli on a piece of parchment paper. Place in oven for 20 minutes.

While broccoli is cooking, I used a George Foreman, but you may use your preferred method. The original suggests grilling. 

After the chicken cools, cut into bite size pieces.

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

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

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

Bring the mixture to a low boil, stirring constantly. Turn the heat down to low and gently stir until thick.

Add in parmesan and stir until melted.

Then add the cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. 

Toss until evenly coated. 

Devour, and there may even be leftovers depending on your family. Enjoy!

Recipe taken and revised from:

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