Chicken Broccoli Fettuccine Alfredo

Ingredients

• Rice noodles

  Cooked

  1 ¼ cup or 220g

• Broccoli

  Raw

  3 cup chopped or 273g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast tenders

  Uncooked

  3 ½ oz or 99g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cream cheese

  Low fat

  ½ cup or 120g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  ½ cup or 123g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Fill a 3-quart saucepan half full with water and heat to boiling. Add broccoli and cook uncovered for about 3 minutes, or until almost tender. Add pasta and cook 1 minute longer. Drain, reserving about 1/4 cup cooking liquid for the sauce.
2. Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Cook and stir chicken for 3 to 4 minutes, or until no longer pink. Stir in garlic and cook 1 minute longer. Remove chicken and garlic from skillet. Return skillet to low heat.
3. Stir in cream cheese, yogurt, Parmesan cheese, salt, and pepper, heating just until melted and smooth.
4. Stir in reserved cooking water, 1 tablespoon at a time, until desired sauce consistency is reached. Stir in chicken mixture, pasta, and broccoli; heat through. Serve with additional Parmesan cheese.