Skinny Chicken & Broccoli Alfredo - cooking recipe

Ingredients

3 boneless skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups broccoli florets, roasted
8 ounces fettuccine
2 tablespoons extra virgin olive oil
2 teaspoons garlic, minced
2 tablespoons flour
1 cup chicken broth, low fat low sodium
1/4 cup Greek yogurt, plain fat free
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup parmesan cheese, freshly grated

Preparation

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 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.