I made this for the first time tonight and it was SO good. Originally I saw the recipe with roasted broccoli in it and white pasta and some other things, but I scaled it down and went with a side of green beans instead. This girl is not a very good cook and I have no idea how to roast broccoli (though I will be googling that soon to find out!). The kids LOVED it and the seal of approval came from my husband that NEVER uses less than a stick of butter and must have meat and potatoes always. He asked what I made because it smelled so good; then asked what was in it (to which I responded never mind just eat it); then finished and said ‘WOW that was REALLY good”. (hehe he still doesn’t know it was “skinny”) That all being said, again I’m a terrible cook and this all took less than a half hour to prepare from start to finish! Of course you can opt to use any vegetable within the pasta sauce as well. Next time I think I will steam asparagus and add it in when I add the chicken.
3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
(2 cups your choice vegetable)
8 ounces whole wheat fettuccine (here I used thin spaghetti)
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour
1 cup fat-free, low sodium chicken broth
1/4 cup plain 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 (& vegetable if you have it) to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.
It makes approximately 4 servings, and the approximate calorie intake is about 450 calories per serving (including a vegetable).