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Chicken & Broccoli Alfredo
Yield: 4 servings
Ingredients:
- 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 greek yogurt
- 1/4 cup skim milk
- 1/4 teaspoon pepper
- 1 pinch ground nutmeg
- 3/4 cup freshly grated Parmesan cheese
Directions:
- Cook pasta, drain and set aside.
- Cook garlic over in olive oil over medium low heat until golden.
- Whisk in the flour and cook 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 Parmesan cheese.
- Add cooked chicken, broccoli and cooked pasta.
- Toss to combine and serve with more Parmesan.