March 3, 2016
This sauce isn't really an alfredo sauce......but it is along the same lines! It's healthier though!
2-3 chicken breasts, cooked and diced
2 cups cooked broccoli
8 oz small pasta (rotini, shells, bowtie, etc.)
2 TB EVOO
Onion and Garlic (I just use a small amount of both, can omit too)
2 TB flour
1 cup chicken broth
1/4 cup milk (regular or almond)
1/4 cup plain yogurt
3/4 cup grated parmesan cheese
Cook pasta according to package directions. Drain and set aside.
Heat oil in skillet and cook garlic and onions for about 1 min. Add in flour and whisk together. Slowly whisk in chicken broth, then milk. Turn heat to low and simmer until thickened, 3-5 min. Stir in parmesan cheese until melted. Turn off heat. Add chicken to sauce. Pour sauce mixture over cooked pasta. Add cooked broccoli. Can add water/milk if it's too thick. Serves 4-5.