Greek Yogurt Chicken Alfredo

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3 boneless, skinless chicken breasts
2 c. of broccoli florets
1 handful of baby spinach
4 ounces of fettuccine noodles (whole wheat!)
1 tbsp of olive oil
1 tsp of minced garlic
1 tbsp of flour (whole wheat!)
1/2 c. low sodium chicken broth
1/4 c of Fage 2% plain Greek yogurt
Splash of 2% milk
1/2 c of freshly grated Parmesan cheese
Pepper to taste

How to make it :

Cook the chicken until done whichever way you prefer. I like to put mine in the crock pot on low for a couple hours, then finish it off in a pan to get a nice, juicy texture! Next, cook your noodles according to package instructions. You can either steam your broccoli/spinach or roast it in the oven!
In a medium sized pan, heat the olive oil with med-low heat. Add in minced garlic and cook until golden brown. (I love this part, smells so good) This will take a minute or so.
Add in the flour and whisk well. You don’t want any lumps in your sauce! Gradually add in chicken broth, Greek yogurt and pepper. Add a splash of milk, and continue adding more if your mixture gets too thick. Bring to a low boil, stirring constantly. Slowly add in Parmesan cheese and stir well.
Add in chicken, broccoli, spinach, and cooked pasta into sauce mixture. Mix together and voila! You have yourself a healthier, yummy Alfredo to enjoy for dinner! If you want to amp up your alfredo even more, you can use zucchini noodles or spaghetti squash instead of fettuccine. 

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