Description
A healthy twist on classic Alfredo, combining grilled chicken, roasted broccoli, and whole wheat fettuccine in a creamy sauce that’s light on calories but big on flavor.
Ingredients
- 3 boneless, skinless chicken breasts, grilled and chopped
- 2 cups roasted broccoli florets
- 8 ounces fettuccine (whole wheat or Shirataki tofu noodles)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 2 tablespoons flour (whole wheat)
- 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
Instructions
- Boil and cook pasta according to package instructions, then set aside.
- In a large skillet, sauté the minced garlic in olive oil over medium heat.
- Add the flour to the skillet and stir for a minute.
- Gradually pour in the chicken broth, stirring until smooth. Then add the yogurt, skim milk, pepper, and nutmeg.
- Let the sauce simmer and thicken for about 5 minutes, then stir in the Parmesan cheese until melted and creamy.
- In a large bowl, combine the grilled chicken, roasted broccoli, cooked pasta, and the sauce. Mix well until everything is coated.
- Serve immediately and enjoy with extra Parmesan on top if desired!
Notes
For added flavor, season chicken breasts with your favorite herbs before grilling. This dish pairs well with a light salad or garlic bread.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian