Chicken Broccoli Fettuccine Alfredo

Ingredients

• Spaghetti

  Dry, unenriched

  8 oz or 227g

• Broccoli

  Raw

  3 cup chopped or 273g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• 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 halfway with water and bring to a boil. Add broccoli and cook uncovered for about 3 minutes until almost tender. Add the cooked pasta and cook for 1 minute longer. Drain, reserving about 1/4 cup of the cooking liquid.
2. In a large nonstick skillet, heat olive oil over medium-high heat. Cook and stir the chicken for 3 to 4 minutes until no longer pink. Add garlic and cook for 1 more minute. Remove the chicken and garlic from the skillet and set aside.
3. Return the skillet to low heat. Stir in cream cheese, yogurt, Parmesan cheese, salt, and pepper, heating until melted and smooth.
4. Gradually add reserved cooking water, 1 tablespoon at a time, until the desired sauce consistency is achieved. Stir in the chicken mixture, pasta, and broccoli; heat through. Serve with additional Parmesan cheese if desired.

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