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Skinny Chicken and Broccoli Alfredo

4th Mar 2013

This recipe for an Alfredo sauce that uses greek yogurt and olive oil, instead of butter and heavy cream caught my eye on Pinterest. While I love a good Alfredo sauce, sometimes they can be a little bland. This recipe was so full of flavor! And the fact that it’s a much lighter version of the classic is a definite bonus.

Be sure to check out the original recipe here, and see below for the slight variations I made.



Skinny Chicken and Broccoli Alfredo
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  1. 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!)
  2. 1 1/2 cups fresh broccoli florets
  3. 8 ounces fettuccine
  4. 2 tablespoons extra virgin olive oil
  5. 2 teaspoons minced garlic
  6. 2 tablespoons flour
  7. 1 cup chicken broth
  8. 1/4 cup plain FAGE Total 0% greek yogurt
  9. 1/4 cup 2% milk
  10. 1/4 teaspoon pepper
  11. 1 pinch ground nutmeg
  12. 3/4 cup freshly grated Parmesan cheese
  1. 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.
  2. 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.
  3. 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.
  4. 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
Staying on the Sunnyside

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