Photo courtesy of celebrations.com
Easy weeknight meal! Also, my first-ever attempt at alfredo.
Ingredients
- 2 cups of boneless, skinless chicken breast
- 2 cups broccoli florets
- 8 oz pasta (we used farfalle (aka bowties))
- Olive oil
- 2 tsp minced garlic (about 4 cloves)
- 4 tbs flour
- 1 cup fat-free, lower sodium chicken broth (we used homemade)
- 3/4 cup fat-free, plain Greek yogurt
- 1/4 cup skim or 1% milk
- 1/2 tsp fresh ground nutmeg
- 3/4 cup freshly grated parmesan cheese
- Salt and pepper to taste
Directions
- Prepare pasta according to package directions and set aside.
- Salt and pepper the chicken breasts, then grill or pan fry. Cut into chunks.
- Spread broccoli florets onto a baking sheet. Drizzle with olive oil and salt and pepper, then bake for 20-30 minutes at 375 degrees.
- In a skillet or saucier, heat 2 olive oil over medium heat. Add garlic and cook, stirring frequently, 1 to 2 minutes.
- Whisk in the flour until smooth.
- Gradually whisk in the chicken broth, yogurt, milk, 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 and mix until well combined.
- Taste sauce and add salt/pepper/nutmeg to your taste.
- Add cooked chicken, pasta, and broccoli to sauce mixture. Toss to combine.