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Greek Yogurt Chicken Broccoli Alfredo

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Greek Yogurt Chicken Broccoli Alfredo
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Alfredo sauce gets a fresh and light update in this tangy recipe that features plain Greek yogurt and fresh or frozen broccoli florets.

Ingredients

1
tablespoon olive oil
1
teaspoon salt
1
teaspoon pepper
4
chicken cutlets, or 2 boneless skinless chicken breasts, each cut in 2 thin pieces
8
oz uncooked fettuccine
4
cups fresh broccoli florets
2
cloves garlic, finely chopped
1
cup Progresso™ chicken broth (from 32-oz carton)
1
package (8 oz) fat-free cream cheese, softened
6
oz Yoplait® Greek 100 plain yogurt (from 2-lb container)
1/2
cup grated Parmesan cheese

Directions

  • 1 In 10- to 12-inch skillet, heat oil over medium heat. Sprinkle salt and pepper on both sides of each chicken cutlet; place chicken in skillet. Cook, turning once, until browned on each side and no longer pink in center.
  • 2 Meanwhile, cook fettuccine as directed on package. During last 6 to 8 minutes of cooking time, add broccoli florets to water. When pasta is done, broccoli will be crisp-tender. Drain pasta and broccoli; place in large bowl.
  • 3 Remove chicken from skillet when done. Cook garlic in skillet over low heat 2 to 3 minutes. Add broth; scrape up all bits from bottom of skillet. Reduce heat to low. Add cream cheese; beat with whisk until melted. Remove skillet from heat. Stir in yogurt and cheese until well combined.
  • 4 Pour sauce over fettuccine and broccoli in bowl; toss well. Serve chicken cutlets over fettuccine and broccoli.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

Chicken can also be cut into bite-size pieces and added to the fettuccine, broccoli and sauce mixture.

For an even healthier Alfredo but a bit tangier, add two 6-ounce containers Greek yogurt and omit the cream cheese.

Cooked frozen broccoli florets can be used in place of the fresh.

Nutrition Information 
No nutrition information available for this recipe
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