Chicken Broccoli Fettuccine Alfredo

Ingredients

• Rice noodles

  Cooked

  1 ¼ cup or 220g

• Broccoli

  Flower clusters, raw

  3 cup flowerets or 213g

• 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

  Whole milk, 8 grams protein per 8 ounce

  ½ cup or 123g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

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

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• Chicken Stir-Fry
• Asian Style Beef and Broccoli
• Chicken Alfredo
• Fettucine Alfredo
• Fettuccine Alfredo III
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