1 1/2 cups grilled, shredded chicken (I buy chicken in bulk, hubby grills them and shreds them, and I freeze in individual bags - great for recipes like this!)
1 1/2 cups fresh broccoli florets
8 ounces fettuccine
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour
1 cup chicken broth
1/4 cup plain FAGE Total 0% greek yogurt
1/4 cup 2% milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese
In a pot of boiling, salted water, cook the pasta according to package directions. In the last 2 minutes or so of cooking, toss in fresh broccoli florets.
Meanwhile, 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.
Drain and add cooked chicken to sauce mixture, followed by the cooked pasta and broccoli. Toss to combine and serve with more Parmesan, if desired.
Adapted from http://www.celebrations.com/content/skinny-chicken-broccoli-alfredo