Skinny Chicken & Broccoli Alfredo

• boneless skinless chicken breasts, grilled and cut into chunks (about 2 cups)↗3
• broccoli florets↗2 cups

  roasted

• fettuccine↗8 ounces
• extra virgin olive oil↗2 tablespoons
• garlic↗2 teaspoons

  minced

• flour↗2 tablespoons
• chicken broth↗1 cup

  low fat low sodium

• Greek yogurt↗1⁄4 cup

  plain fat free

• skim milk↗1⁄4 cup
• pepper↗1⁄4 teaspoon
• ground nutmeg↗1 pinch
• parmesan cheese↗3⁄4 cup

  freshly grated

Step-by-step instructions

1. 1

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

2. 2

   In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

3. 3

   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.

4. 4

   Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.