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
Dash paprika
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

• Main Dishes