Skinny Chicken and Broccoli Alfredo!!! | Min Yx Games Skinny Chicken and Broccoli Alfredo!!! | Min Yx Games
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Skinny Chicken and Broccoli Alfredo!!!

Chicken and broccoli coated in a light skinny garlic Alfredo sauce. This guilt free version of chicken Alfredo is creamy, flavor and is even tastier than the original. Plus, it all comes together in under 30 minutes!

Lightning up fatty dishes has become one of my favorite jobs as a food blogger. There are so many pasta dishes out there but they’re usually full of butter and heavy cream so I can never really enjoy them without feeling guilty.

Luckily, with the help of a few teaspoons flour, low-fat milk, and chicken stock a thick and creamy sauce comes together in under 10 minutes. I swear you guys, this sauce is everything you want in a creamy pasta sauce and more. It’s extremely flavorful, creamy and decadent.

To get start simply toss your pasta in boiling water and cook it al-dente, and add broccoli during the last minute of cooking. I used regular pasta but whole wheat or even zucchini noodles will work great too.

While the pasta is cooking pan sear your chicken breasts in a tablespoon of olive oil. You can also used pre-cooked chicken too if your prefer. Next, saute some garlic in a tablespoon of olive oil (in the same pan!) then whisk in the flour along with some milk and chicken stock (You can use whole milk, low-fat or fat-free. You can also replace the chicken stock with veggie stock or even water). Add parmesan and season with salt and pepper and whisk away folks.

In minutes, a light and healthy sauce is born. Toss in some cooked pasta, chicken breasts, and broccoli into this delicious sauce and enjoy a healthy filling meal without the guilt!

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:



3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups roasted broccoli florets
8 ounces fettuccine (PREFERABLY WHOLE WHEAT or Shirataki tofu noodles)
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour (could use whole wheat flour)
1 cup fat-free, low sodium chicken broth
1/4 cup plain FAGE Total 0% greek yogurt
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese


In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.
Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

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