Chicken Broccoli Alfredo
Ingredients:
1 pound (454 g) rotini pasta
2 tablespoons olive oil
2 cloves garlic, minced
4 tablespoons all-purpose flour
2 cups (474 ml) low sodium chicken broth
½ cup (118 ml) milk, any kind
½ cup (100 g) plain Greek yogurt
Salt and pepper, to taste
1 teaspoon garlic powder
1 ½ pounds (680 g) cooked boneless skinless chicken breasts, cubed into 1-inch cubes (you may prepare this however you want, I just cooked mine in the skillet. You can grill them to give it more flavor, if you wish)
2 cups (182 g) frozen broccoli, thawed
Fresh grated Parmesan to garnish
Instructions:
Cook pasta according to instructions on box. Reserve 1/2 cup of pasta water, then drain and set pasta aside.
In a large skillet, heat up olive oil on medium high heat then add garlic. Cook until fragrant, about 1 minute, then whisk in the flour, cooking for an additional minute before adding in the chicken broth.
Slowly whisk in chicken broth and milk. Then whisk in the Greek yogurt, salt, pepper, and garlic powder. Turn down the heat to medium-low and let the mixture simmer until thickened, about 7 minutes.
Turn off the heat, stir in broccoli and cooked chicken then add pasta to the skillet. Toss to coat entirely. If mixture is too thick, you can add some of the reserved pasta water. If it’s fine, you don’t have to
Serve hot with grated Parmesan on top
