Skinny Chicken and Broccoli Alfredo - Iowa Girl Eats
Skinny Chicken and Broccoli Alfredo - Iowa Girl Eats is a Mediterranean main course. For $2.04 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 526 calories, 42g of protein, and 17g of fat. This recipe serves 4. A mixture of plain greek yogurt, parmesan cheese, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Iowa Girl Eats. This recipe is liked by 1423 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 96%, this dish is great. If you like this recipe, take a look at these similar recipes: Skinny Cheesy Chicken and Broccoli-Rice Casserole - Iowa Girl Eats, Broccoli Beef - Iowa Girl Eats, and Lighter Orange Beef and Broccoli - Iowa Girl Eats.
Servings: 4
Ingredients:
2 cups cooked broccoli
2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces
1 cup chicken broth
2 Tablespoons extra virgin olive oil
2 Tablespoons flour
2 teaspoons minced garlic
1/4 cup milk (any kind, I used almond milk)
3/4 cup grated parmesan cheese
1/4 cup plain Greek yogurt
8oz rotini
salt & pepper
Equipment:
frying pan
whisk
Cooking instruction summary:
Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.Heat 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 flour then whisk to incorporate and cook for 1 additional minute.Slowly whisk in chicken broth, then 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 parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick. Serve.
Step by step:
1. Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.
2. Heat 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. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.Slowly whisk in chicken broth, then milk.
4. 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 parmesan cheese, then chicken.
5. Pour over cooked pasta then add broccoli and stir well.
6. Add a little reserved pasta cooking water if sauce is too thick.
7. Serve.
Nutrition Information:
covered percent of daily need
