September 12, 2012

Skinny Chicken and Broccoli Alfredo

I was back in the kitchen last night cooking up a nice meal for Michael and myself.  I found this skinny chicken and broccoli Alfredo recipe, and I thought it'd be perfect to test it out since we haven't had a good pasta dish in quite some time.  Not only was it a great meal, but it was nice to enjoy it on our porch while the sunset. 

Skinny Chicken and Broccoli Alfredo
  • 6 oz. chicken breast
  • 2 cups cooked broccoli
  • 4 oz. carba nada pasta (purchased here)
  • 1 T extra virgin olive oil
  • 2 t minced garlic
  • 2 T whole wheat pastry flour
  • 1/4 cup unsweetened almond milk (or any kind)
  • 1/4 cup plain Greek yogurt
  • salt & pepper to taste
  • 2 light Swiss laughing cow cheese wedges
  1. Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining; set aside
  2. Heat the extra virgin olive oil in a medium-sized skillet over medium heat
  3. Add garlic and cook, stirring constantly, until golden brown; about 1 minute
  4. Sprinkle in the milk
  5. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened; about 2-3 minutes
  6. Turn the heat off then stir in cheese
  7. Combine chicken, broccoli, and pasta in a bowl and pour the sauce over it
  8. Stir well.
  9. Add a little reserved pasta cooking water if sauce is too thick

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