Skinny Chicken and Broccoli Alfredo

This might be the perfect skinny pasta.  It is tasty and a real fake out because the alfredo sauce is made with Greek yogurt and skim milk!  It tastes so authentic that you won't know you aren't eating the real thing!  Plus, the broccoli beefs up the fiber content.  Win!  Enjoy!

Skinny Chicken and Broccoli Alfredo (adapted from iowagirleats.com)

8 oz. short pasta of your choice (rotini, penne or even shells - feel free to use whole wheat pasta if you want, too!)
2 T. extra virgin olive oil

2 cloves garlic, minced

1 lb. boneless, skinless chicken breast cut into bite sized pieces
2 T. flour
1 c. chicken broth
1/4 c. skim milk
1/4 c. plain Greek yogurt
1 t. salt 
1/2 t. black pepper
3/4 c. grated Parmesan cheese
1 (16 oz.) bag frozen broccoli florets, steamed

Cook pasta according to package directions, reserving 1/2 c. pasta cooking water before draining.  Set aside.  Heat olive oil in a large skillet and add the garlic.  Cook for 1 minute and then add the chicken.  Saute the chicken for about 6-8 minutes or until the pieces are cooked through.  Transfer the chicken to a plate with a slotted spoon, leaving the pan juices in the pan.  Add the flour to the pan and whisk to incorporate into the pan juices for about 1 minute.  Slowly whisk in the chicken broth and milk.  Whisk in the yogurt, salt and pepper then turn the heat down to low and let the mixture thicken for about 3 minutes.  Turn the heat off and stir in the Parmesan cheese, broccoli, chicken and pasta.  Add the reserved pasta water if the sauce is too thick.  Taste for seasoning and serve with extra Parmesan cheese if desired.

4 servings (466 calories each serving) according to my calculator on loseit.com