Skinny Chicken Alfredo

3 Jan


Yum Yum YUM! I can say that enough about this recipe I recently found! Side notes: It doesn’t make you want to kill yourself after eating it either because its not loaded with heavy cream like most Alfredo recipes.


2-3 Chicken Breasts, Grilled (cut into strips)
2 Cups Broccoli Florets (Roasted or Steamed)
8oz Fettuccine (I used the yellow box Barilla makes with bean flour for low carb/high protein)
2 TBSP Olive Oil
2 tsp Garlic, Minced (about 2 medium cloves)
2 TBSP Flour
1 Cup Low Sodium Chicken Broth (I used organic broth)
1/4 Cup Plain FAGE Total 0% Greek Yogurt
1/4 Cup Milk
1/4 tsp Pepper
1 Pinch Nutmeg (to taste)
3/4 Cup Parmesan Cheese


Grill the chicken, and cook the pasta according to package directions. (Drain and set aside). Then steam or roast your broccoli while you work on the alfredo sauce below.

In a medium saucepan, heat the olive oil over medium-low heat. Add the garlic and stir frequently until its just barely golden, about 1 to 2 minutes. Whisk in the flour slowly until its smooth. Then gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring the mixture to a low boil, stirring constantly. Lower the heat and simmer, stirring gently until the mixture thickens, about 3 minutes. Stir in the Parmesan.
Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired. (I usually time things so everything is done at the same time and keeps hot because I prefer to layer my meal as I like it, versus tossing it all in the alfredo sauce at the end to reheat).

Credit to the Source


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