Chicken Broccoli Fettuccine Alfredo - Gluten Free

Ingredients

• Broccoli florets

  raw

  ½ cup flowerets or 36g

• Olive oil

  1 tsp or 5g

• Garlic

  raw

  ½ cloves, minced or 2g

• Cream cheese

  low fat

  ¼ cup or 60g

• Plain yogurt

  whole milk

  ¼ cup or 61g

• Parmesan cheese

  low sodium

  ¼ cup, grated or 25g

• Salt

  table

  ¼ tsp or 2g

• White pepper

  ground

  ¼ tsp, ground or 0.6g

• Barilla Gluten Free Fettuccine Noodes

  1 serving (2 oz dry) or 56g

• Chicken breast

  raw, skinless

  1 breast fillet or 118g

Directions

1. Fill a 3-quart saucepan half full with water; heat to boiling. Add broccoli; cook uncovered about 3 minutes or until almost tender. Add pasta; cook 1 minute longer. Drain, reserving about 1/4 cup cooking liquid for sauce.
2. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken 3 to 4 minutes or until no longer pink. Stir in garlic; cook 1 minute longer. Remove chicken and garlic from skillet. Return skillet to low heat. Stir in cream cheese, yogurt, Parmesan cheese, salt, and pepper heating just until melted and smooth.
3. Stir in reserved cooking water, 1 tablespoon at a time, for desired sauce consistency. Stir in chicken mixture, pasta and broccoli; heat through. Serve with additional Parmesan cheese.
4. Recipe inspired by: http://www.nasoya.com/content/new-chicken-broccoli-fettuccine-alfredo#sthash.DPwq3Cnt.dpuf