Looking for a creamy, pasta dish without the guilt? This is it! You would never know that cream was omitted and replaced by Greek yogurt. It’s cheesy, garlicy and the roasted broccoli gives it that extra “pop”!
Cooking this dish requires a lot of multi-tasking, but I’m confident that you can do it. Start off by cooking the chicken, followed by roasting the broccoli. Cook the pasta as you make the sauce, and it will all come together in the end.
I love this skinny alfredo so, so much! It’ll have you, too, at the sauce. 🙂 Enjoy!
- 1 pound chicken breast, cleaned of excess fat and cubed
- 1 broccoli crown, cut down into florets (about 2 cups)
- 4 ounces fettuccine (1/2 pound)
- 2 tablespoons olive oil
- 3 teaspoons garlic, minced
- 2 tablespoons flour
- 1 cup fat free chicken broth
- 1/4 cup Greek plain yogurt
- 1/4 cup 1% or fat free milk
- Pinch of nutmeg
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 3/4 cup fresh Parmesan, grated
- In a large pan over medium-high heat and lightly coated with olive oil, cook the chicken until golden. Set aside.
- Cook the fettuccine according to the box’s directions.
- Meanwhile, preheat oven to 400 degrees. On a foil-lined baking sheet, toss broccoli florets with 1 tablespoon of olive oil. Spread evenly on sheet and bake for 20 minutes.
- In a large pan heat the olive over medium-high heat. Add the garlic and stir frequently for 1 minute.
- Whisk in the flour until smooth (about 2 minutes).
- Gradually whisk in chicken broth, Greek yogurt and milk. Add the pepper, salt and nutmeg.
- Bring sauce to low boil, stirring constantly. Then, lower heat and simmer until sauce thickens (about 3-5 minutes).
- Stir in Parmesan cheese. Taste the sauce and add more salt or pepper to your liking.
- Add cooked chicken and roasted broccoli florets. Toss until coated by sauce.
- Add the fettuccine and toss again. Top plated dish with extra Parmesan cheese, if you like.