Skinny Version Of Olive Gardens Chicken And Broccoli Alfredo Recipes

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SKINNY VERSION OF OLIVE GARDEN'S CHICKEN AND BROCCOLI ALFREDO



Skinny Version of Olive Garden's Chicken and Broccoli Alfredo image

A quick, easy and skinny weeknight meal, this Skinny Version of Olive Garden's Chicken and Broccoli Alfredo will become a staple in your home.

Provided by Flavorite

Categories     Entree,Dinner

Number Of Ingredients 12

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups roasted broccoli florets
8 ounces fettuccine
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour
1 cup fat-free, low sodium chicken broth
1/4 cup plain FAGE Total 0% greek yogurt
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese

Steps:

  • In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
  • In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
  • Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.
  • Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

SKINNY CHICKEN & BROCCOLI ALFREDO



Skinny Chicken & Broccoli Alfredo image

Found this recipe on Pinterest and didn't see anything like it on Food.com... I just made it tonight and it was soooo delicious! I wanted to put it on here for safekeeping ;^) I want to give credit where credit is due so here's the original website: http://www.celebrations.com/content/skinny-chicken-broccoli-alfredo

Provided by Hollyism

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3 boneless skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups broccoli florets, roasted
8 ounces fettuccine
2 tablespoons extra virgin olive oil
2 teaspoons garlic, minced
2 tablespoons flour
1 cup chicken broth, low fat low sodium
1/4 cup Greek yogurt, plain fat free
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup parmesan cheese, freshly grated

Steps:

  • In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
  • In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
  • Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.
  • Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

Nutrition Facts : Calories 503.1, Fat 17.5, SaturatedFat 5.5, Cholesterol 121.3, Sodium 607.1, Carbohydrate 47.9, Fiber 2.1, Sugar 1.4, Protein 37.5

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