Today I’ve got a quick and easy, “skinny,” take on a comfort food meal.
This Skinny Chicken and Broccoli Alfredo dish is perfect when you want something that is not ultra healthy, but at the same time won’t make you feel guilty.
Got kids? Well they probably won’t complain about having to eat their broccoli when it’s mixed with such creamy, cheesy goodness, and you’ll love it for the healthier ingredients.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
3 Boneless, Skinless Chicken Breasts, grilled and cut into chunks (about 2 cups)
2 cups Roasted Broccoli Florets
8 ounces Whole Grain Fettuccine
2 tablespoons Extra Virgin Olive Oil
2 teaspoons Minced Garlic
2 tablespoons Whole Grain Flour
1 cup Fat-Free, Low Sodium Chicken Broth
1/4 cup Plain, Fat-Free Greek Yogurt
1/4 cup Skim or 1% Milk
1/4 teaspoon Black Pepper
1 pinch Ground Nutmeg
3/4 cup Freshly Grated Low-Fat Parmesan Cheese
In a pot of boiling, salted water, cook the whole grain 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 whole grain 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.
Extra Note: To cut calories a little more, substitute part of the whole grain pasta for some zucchini. Just use a peeler to cut strips off and add to the pasta half way through the cooking process. This tip will keep the volume of the meal, add more veggies, and reduce overall calories.
Nutrition Facts (per serving): 340 calories, 32 grams Protein, 37 grams Carbohydrates, 7 grams Fat, 6 grams Fiber
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