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
Ingredients
- 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
Directions
- Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining; set aside
- Heat the extra virgin olive oil in a medium-sized skillet over medium heat
- Add garlic and cook, stirring constantly, until golden brown; about 1 minute
- Sprinkle in the milk
- 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
- Turn the heat off then stir in cheese
- Combine chicken, broccoli, and pasta in a bowl and pour the sauce over it
- Stir well.
- Add a little reserved pasta cooking water if sauce is too thick
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