Last week I spotted some fettuccine alfredo at the hospital cafeteria, and realized that the only ‘alfredo’ recipe on the blog was Hungry Girl’s Girlfredo Pizza. Here is my attempt at a more traditional alfredo, inspired by this recipe. You’ll notice there’s not much chicken, but a little bit goes a long way.
Although this is a fairly simple recipe, I had 4 burners going at once in order to steam the broccoli, cook the chicken, boil the pasta, and make the cheese sauce. That’s a little too much work for an average weeknight, so I’d save this dish for the weekend and cook the chicken in advance if you can.
Once I finally sat down to eat, I really enjoyed this dish. It was rich and creamy without being too heavy. It’s not exactly what you’d get in an Italian restaurant, but it’s pretty good!
Broccoli Chicken Alfredo
1 (16 oz.) package broccoli, steamed
2 boneless, skinless chicken thighs, cooked and cut into bite sized pieces
2 T canola oil
2 t minced garlic
2 T flour
1 c. vegetable broth
1/4 c. nonfat Greek yogurt
1/4 c. nonfat milk
1/2 c. grated Parmesan, Romano, and Asiago cheese (such as from Trader Joe’s)
6 oz. whole wheat linguine, cooked al dente
Pour oil into a medium saucepan on medium low heat. Add garlic, and fry for 1-2 minutes, being careful not to burn it. Stir in flour and mix until smooth. Reduce heat to low and stir in broth, yogurt, and milk. Add paprika. Cook for 2-3 minutes until thickened. Stir in cheese and remove from heat.
Toss together broccoli, chicken, linguine, and cheese sauce and serve.
– Adapted from celebrations.com