Chicken Broccoli Fettuccine Alfredo

Ingredients

• Broccoli

  Raw

  3 cup chopped or 273g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cream cheese

  Low fat

  ½ cup or 120g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a large pot of well-salted water to a boil. Blanch the broccoli until crisp-tender, 2–3 minutes, then lift it out with a slotted spoon to a bowl.
2. Add the spaghetti to the same water and cook until al dente per package directions. Reserve 1/2 cup of the cooking water, then drain.
3. While the pasta cooks, heat the olive oil in a large nonstick skillet over medium-high. Add the chopped chicken and cook, stirring, until just cooked through to 165°F, 3–5 minutes.
4. Stir in the garlic and cook until fragrant, 30–60 seconds. Transfer chicken and garlic to a plate.
5. Reduce the heat to low. Add the cream cheese, Greek yogurt, Parmesan, salt, and pepper to the skillet. Stir gently until smooth and warmed through, 2–3 minutes.
6. Whisk in reserved pasta water a little at a time until the sauce is silky and coats a spoon. Return the chicken (and any juices) to the pan, then add the drained spaghetti and broccoli. Toss over low heat until hot and evenly coated.
7. Adjust seasoning to taste and serve.