Skinny Chicken and Broccoli Alfredo

makes 4 servings

2-3 chicken breasts, grilled and cut into chunks (about 2 cups)

2 cups broccoli florets

8 oz. fettuccine

2 TB olive oil

2 tsp minced garlic

2 TB flour

1 cup chicken broth

1/4 cup nonfat Greek yogurt

1/4 cup skim milk

1/4 tsp pepper

pinch of nutmeg

3/4 cup fresh Parmesan cheese, grated

To roast broccoli, preheat oven to 425. Toss florets with a small amount of olive oil, salt and pepper. Roast on foil lined cookie sheet 15-20 min. or until crisp-tender. Set aside.

Cook pasta according to package directions.

To make sauce, heat olive oil in a medium saucepan over med-low heat. Add garlic and cook, stirring frequently, until garlic is golden, about 2 min. Whisk in flour until smooth, about 2 min. Gradually whisk in the chicken broth, yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer about 3 min. or until the mixture thickens, stirring gently. Stir in cheese until melted.

Toss pasta, chicken, broccoli and sauce to combine and evenly coat.

Recipe Courtesy of