Skinny Chicken and Broccoli Fettuccine Alfredo

We tried this recipe before diving into our Gluten Free meal plan experiment and it was beyond delicious! It was hard to believe there was no butter or heavy cream. I might re-add it to a future meal plan and use GF pasta as a substitute. It's a must-try.

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups, if using leftovers)
2 cups broccoli florets (fresh or frozen)
8 ounces fettuccine (I used thin spaghetti)
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour
1 cup fat-free, low sodium chicken broth
1/4 cup plain greek yogurt
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese

In a pot of boiling, salted water, cook the pasta according to package directions. I add in the broccoli to eliminate an extra dish to clean and cook it all at once, but that's just me. If you combine them in the same pot, fish out the broccoli when it's tender and place it into a bowl, then drain the pasta and set them both aside.

While the pasta is cooking, heat the olive oil over medium-low heat in a medium saucepan. 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 the cooked pasta to the sauce mixture, followed by the cooked chicken and broccoli. Toss to combine and serve with more Parmesan, if desired.

Prep Time: 5-10 minutes
Cook Time: 15 minutes
Servings: 4