Prep Time 30 min
Total Time 30 min
Alfredo sauce gets a fresh and light update in this tangy recipe that features plain Greek yogurt and fresh or frozen broccoli florets.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 chicken cutlets, or 2 boneless skinless chicken breasts, each cut in 2 thin pieces
- 8 oz uncooked fettuccine
- 4 cups fresh broccoli florets
- 2 cloves garlic, finely chopped
- 1 cup chicken broth (from 32-oz carton)
- 1 package (8 oz) fat-free cream cheese, softened
- 6 oz Greek 100 plain yogurt (from 2-lb container)
- ½ cup grated Parmesan cheese
Directions
- In 10- to 12-inch skillet, heat oil over medium heat. Sprinkle salt and pepper on both sides of each chicken cutlet; place chicken in skillet. Cook, turning once, until browned on each side and no longer pink in center.
- Meanwhile, cook fettuccine as directed on package. During last 6 to 8 minutes of cooking time, add broccoli florets to water. When pasta is done, broccoli will be crisp-tender. Drain pasta and broccoli; place in large bowl.
- Remove chicken from skillet when done. Cook garlic in skillet over low heat 2 to 3 minutes. Add broth; scrape up all bits from bottom of skillet. Reduce heat to low. Add cream cheese; beat with whisk until melted. Remove skillet from heat. Stir in yogurt and cheese until well combined.
- Pour sauce over fettuccine and broccoli in bowl; toss well. Serve chicken cutlets over fettuccine and broccoli.