When I was younger chicken alfredo was my favorite pasta dish; I ordered it every time I went to an Italian resturaunt. I would eat the entire bowl or plate with a thought of how bad that heavy creamed bowl of deliciousness was for me. That was until one day I was at the Italian Oven, an Italian resturaunt in my home town with some friends and the one girl was a hardcore athelete and healthy and when I ordered my usual plate of goodness, she was sure to tell me 'You know that is a heart attack on a plate'. Every since that day, when I did order chicken alfredo, I do so only hearing those words echo in my head......until I would this recipe on Pinterest, from iowagirleats.com and tweaked it a but more to make it even healthier. This healthy verison of alfredo is a God sent! It uses my new favorite cooking ingredient - Greek yogurt! To make this health version of an old classic, you will need the following:
1 pound of boneless, skinless chicken breasts, chopped and cooked, seasoned with salt/pepper or
my favorite seasoning Crazy Janes
2 cups of cooked broccoli
8 ounces of whole wheat rotini
2 tbsp extra virgin olive oil
2 tsps minced garlic
2 tbsp of flour
1 cup chicken broth
1/4 cup skim milk
1/4 cup of fat free plain greek yogurt
3/4 cup grated parmesan cheese
Salt and pepper
Cook the pasta according to package directions. Reserve 1/2 cup of the pasta water before draining; set aside.
Heat olive oil in a medium sized skillet over medium heat. Add garlic and cook, stirring consistently until golden brown, about 1 minute. Sprinkle in theflour then whisk to mix it in and cool for an additional minute.
Slowly whisk in the chicken broth, then the milk. Then add greek yogurt, salt, and pepper, whisking it all together. Then turn the heat down to low and let the mixture simmer until it thickens, about 2-3 minutes.
Turn off the heat and the stir in the parmesan cheese, then the chicken and pasta. Finally add the broccoli and stir to mix. Sprinkle a little cheese on top of each serving and enjoy!
