Greek Yogurt Chicken Broccoli Alfredo

Blogger Angie McGowan of Eclectic Recipes shares a healthier Alfredo recipe made with Greek yogurt and broccoli.

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Prep Time 30 min
Total Time 30 min
Servings 4

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

1: container (6 oz) Yoplait® Greek plain yogurt

1/2: cup grated Parmesan cheese

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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.