Skinny Chicken & Broccoli Alfredo
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2 cup(s) cooked broccoli
3/4 cup(s) shredded parmesan cheese
3/4 cup(s) fat-free plain Greek yogurt
2 Tbsp all-purpose flour
2 item(s) cooked boneless skinless chicken breast(s), cut into 1/2 inch pieces
1/4 cup(s) fat free skim milk
1 cup(s) fat-free reduced sodium chicken broth
8 oz cooked whole wheat pasta
1 Tbsp olive oil
- Cook 1/2 box whole wheat short pasta (8 oz) in salted, boiling water. Before draining the pasta, reserve about 1/2 cup of the cooking water.
While the pasta is cooking, heat a little cooking spray in a medium sized skillet and then add the garlic. Cook until garlic turns golden brown.
Add 1 tbs olive oil, 2 tbs flour and cook, whising constantly for about a minute.
Slowly whisk 1 cup chicken broth, then 1/4 cup milk. Add in 1/4 cup plain greek yogurt, salt, and pepper. Let sauce come to a boil to reduce.
Stir in parmesan cheese and chicken breasts. Add sauce and chicken to the cooked pasta. Then add the steamed broccoli. If sauce is too thick, add some of the pasta water to thin it out.
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