Whole wheat pasta tossed with broccoli, chicken, and a light and creamy alfredo sauce.
Alfredo is one of the best pasta dishes but it is loaded with calories and fat. This dish is lightened up by using olive oil instead of butter and Greek yogurt instead of heavy cream.
Using whole wheat pasta is a good substitute for white pasta because it leaves you fuller longer. I can’t even tell the difference between whole wheat and white pasta so I think it’s an easy switch to make!
This sauce is so creamy and delicious you will never know it is so much healthier than the full fat version! It goes perfectly with the pasta, broccoli, and chicken. This is a perfect meal to throw together for your family! Kids LOVE this meal!
I have made this dish in advance before and in my opinion it tastes better fresh but it is still very good warmed up! I just put it in the oven covered so it doesn’t get dried out until its nice and hot. Enjoy!
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 1 cup chicken broth
- ¼ cup fat free Greek yogurt
- ¼ cup skim milk
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
- ¼ cup parmesan cheese
- 8 ounces whole wheat fettuccini, cooked
- 2 cups cooked broccoli
- 2 cups cooked chicken, cut into bite sized pieces
- Over medium high heat, heat olive oil and sauté garlic for a minute or so. Add the flour and sauté for another minute or so. Add the chicken broth, yogurt, milk, pepper, and nutmeg and bring to a boil, stirring constantly. Reduce heat and let simmer until thickened, about 2 or 3 minutes. Stir in parmesan cheese.
- Toss alfredo sauce with the fettuccini, broccoli, and chicken. Serve immediately.
Recipe inspired by Celebrations
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This looks like a great Alfredo sauce. I definitely need to try it!
Yes it is delicious!