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
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
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
Let me know if you make any adjustments to the recipe and how it turns out. I hope you enjoy!
Monday 29th of February 2016
I really like this combination - chicken and broccoli, mmmmmm Thank you for this recipe