Skinny(er) Broccoli Chicken Alfredo

I absolutely love pasta. I love bolognese, alfredo, carbonara... you name it. A common problem with pasta dishes is that they can be high in calories and fat, not to mention carbohydrates. If you are looking for a lighter version of an alfredo recipe, take a look at this:

Skinny(er) Broccoli Chicken Alfredo

Yields: 4 servings

Ingredients:

3 boneless, skinless chicken breasts, cooked to your liking
2 C steamed or roasted broccoli florets
8oz fettuccini
2 T extra virgin olive oil
2 T all-purpose flour
3 cloves garlic, minced
1 C low sodium chicken broth
1/4 C plain, 0% greek yogurt
1/4 C skim milk
1/4 t pepper
dash ground nutmeg
3/4 C grated parmesan cheese

Directions:

What I do for my chicken in this recipe - mix together the following spices: 1/2 t chili powder, 1/4 t cumin, 1/4 t ground coriander, 1/4 t pepper, 1/8 t cinnamon, 2 t salt. Rub spice mixture into chicken breasts. Heat a large oven proof skillet to medium-high heat. Add 2 T olive oil to hot pan and sear chicken breasts 5 minutes each side. Do not move the chicken for 5 minutes. Transfer pan to oven, preheated to 425 degrees. Roast chicken breasts 25-30 minutes until cooked through. Let rest 5 minutes before slicing.

In a pot of boiling, salted water, cook pasta according to package instructions. Drain and set aside.

In medium sauce pan, heat olive oil over medium-high heat. Add garlic and cook 2 minutes. Whisk in flour and cook until smooth. Gradually whisk in chicken broth, greek yogurt, milk, pepper & nutmeg. Bring to a low boil, stirring constantly. Lower heat and simmer, stirring gently, until mixture thickens (about 3 minutes). Stir in 3/4 C parmesan.

Add cooked chicken and roasted/steamed broccoli to sauce mixture. Add cooked pasta and toss to coat. Garnish with fresh parsley.

*Use cooked spaghetti squash or julienned zucchini (sauteed or steamed) for a much lighter option.

Enjoy and Bon Appetit!