Skinny Chicken & Broccoli Alfredo

• 1 teaspoon Olive Oil
• 1 pound Boneless, Skinless Chicken Breast, Cubed
• 4 ounces, weight Fettuccine
• 2 Tablespoons Olive Oil, Divided
• 2 cups Broccoli Florets
• 3 teaspoons Garlic, Minced
• 2 Tablespoons Flour
• 1 cup Fat Free Chicken Broth
• 1/4 cups Greek Plain Yogurt
• 1/4 cups Milk
• 1/4 teaspoons Ground Pepper
• 1/4 teaspoons Salt
• 1 pinch Nutmeg
• 3/4 cups Fresh Parmesan, Grated

1. 1.
2. In a large pan over medium-high heat thats lightly coated with olive oil (1 teaspoon), cook the chicken until golden brown on all sides.
3. Remove it from the pan and set aside.
4. Cook the fettuccine according to the box directions.
5. When done, drain it and set it aside.
6. 2.
7. Meanwhile, preheat oven to 400 F. On a foil-lined baking sheet, toss broccoli florets with 1 tablespoon of olive oil.
8. Spread evenly on the baking sheet and bake for 20 minutes.
9. 3.
10. In a large pan heat olive oil (1 tablespoon) over medium-high heat.
11. Add the garlic and stir frequently for 1 minute.
12. 4.
13. Whisk in the flour until smooth (about 2 minutes).
14. 5.
15. Gradually whisk in chicken broth, Greek yogurt and milk.
16. Add the pepper, salt and nutmeg.
17. 6.
18. Bring sauce to low boil, stirring constantly.
19. Then, lower heat and simmer until sauce thickens (about 3-5 minutes).
20. 7.
21. Stir in Parmesan cheese.
22. Taste the sauce and add more salt or pepper to your liking.
23. 8.
24. Add cooked chicken and roasted broccoli florets.
25. Toss until everything is coated by sauce.
26. 9.
27. Add the drained fettuccine and toss again.
28. Top plated dish with extra Parmesan cheese, if you like.
29. Recipe adapted from Celebrations.com.

olive oil, chicken, weight fettuccine, olive oil, broccoli florets, garlic, flour, chicken broth, yogurt, milk, ground pepper, salt, nutmeg, fresh parmesan

Taken from tastykitchen.com/recipes/main-courses/skinny-chicken-broccoli-alfredo/ (may not work)