New Recipe: Skinny Chicken and Broccoli Alfredo

I love asta alfredo, but usually steer clear of it because of the fat and calories that go along with the tastiness. Thanks to Iowa Girl Eats, and her Skinny Chicken and Broccoli Alfredo, however, we can once again enjoy pasta alfredo, minus the fattening part.

This easy-for-weeknights dish is healthy, filling, and delicious. Just make it and see for yourself.

Here's the list of ingredients needed to make this dish:

• 2 chicken breasts cooked and cut into bite-sized pieces (I cut corners on this step and used Honey Roasted Perdue Shortcuts)
• 2 cups cooked broccoli (Again, I took the easy route and bought steam-in-a-bag broccoli florets)
• 8 oz. Rotini
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 teaspoons minced garlic
• 2 tablespoons flour
• 1 cup chicken broth
• 1/4 cup milk (any kind, I used lactaid milk left over from a recipe last week)
• 1/3 cup plain Greek yogurt
• salt and pepper
• 3/4 cup grated Parmesan cheese

Once you have everything set out and measured, you are on your way to enjoying Skinny Chicken and Broccoli Alfredo.

First, cook the pasta according to the directions on the box, reserving 1/2 a cup of the starchy pasta water before draining. Set aside.

Next, heat the EVOO in a medium-sized skillet over medium heat.

Add in the garlic

And stir constantly, until golden brown (about one minute).

Sprinkle in flour

Then whisk the mixture and cook for an additional minute

Next, slowly whisk in the chicken broth and milk

Whisk in the Greek yogurt, salt, and pepper

Turn the heat down to low and let the mixture simmer until thickened (about 2-3 minutes)

Turn the heat off and stir in the Parmesan cheese

Next stir in the chicken

Pour the mixture over the cooked pasta

Next add in your cooked broccoli and stir well. If the sauce is too thick, add in a bit of the reserved cooking water.

Serve and enjoy!

Check out the recipe for Skinny Chicken and Broccoli Alfredo and other tasty recipes on my What's Cookin' page.

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