Chicken and Broccoli Alfredo Recipe

Charity writes about her life as a homeschooling mom of three at Our Giggles and Grimaces. This post was originally featured there. 

While on the lookout for healthy recipe ideas, I also have to look for things my three girls will at least taste. Everyone knows that kids can be picky at the dinner table. Mine are NO exception. And yet – they loved this! Each of them actually ate it.

This light version of Chicken and Broccoli Alfredo is definitely a hit at our house.

Chicken and Broccoli Alfredo

Ingredients:

3 boneless, skinless chicken breasts, grilled – I cooked it in a non-stick pan – and cut into chunks (about 2c)

1 full head of roasted broccoli florets

8 ounces fettuccine

Extra virgin olive oil

2 teaspoons minced garlic (I used garlic salt to taste)

2 tablespoons flour

1 cup fat-free, low sodium chicken broth (add extra to accommodate extra broccoli)

1/4 cup plain greek yogurt

1/4 cup skim milk

dash black pepper

1 pinch ground nutmeg

3/4 cup freshly grated Parmesan cheese

Directions:

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.

In a large saucepan, heat the olive oil over medium-low heat. Add garlic salt and cook, stirring frequently, 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.

Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

Let me know if you make any adjustments to the recipe and how it turns out. I hope you enjoy!