Chicken Broccoli Fettuccine Alfredo

Ingredients

• Broccoli

  raw

  2 ¼ cup chopped or 205g

• Whole wheat pasta

  dry

  6 oz or 170g

• Olive oil

  1 ½ tbsp or 20g

• Chicken breast

  raw, skinless

  9 oz or 255g

• Garlic

  raw

  1 ½ cloves, minced or 5g

• Cream cheese

  low fat

  ⅜ cup or 90g

• Greek yogurt

  plain, nonfat

  ⅜ cup or 90g

• Parmesan cheese

  shredded

  3 tbsp or 15g

• Salt

  table

  ¾ dash or 0.3g

• Black pepper

  ground

  ¾ dash or 0.08g

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.