Friday, July 27, 2012

Skinny Broccoli Chicken Alfredo

Browsing everyone's favorite website, Pinterest, the other day I found a recipe for a skinny chicken alfredo pasta bake. I decided to mix and match said recipe and the broccoli cheese quinoa casserole that I made a few weeks ago to make a hybrid "skinny bake". The alfredo sauce uses greek yogurt instead of heavy cream, and instead of linguine, I used quinoa. This recipe is a new twist on the old classic, which is a twist you won't regret.

Chicken Broccoli Alfredo

  • 3 boneless chicken breasts, grilled and cut into chunks
  • 2 cups roasted broccoli florets
  • 2 cups cooked quinoa (original recipe calls for linguine)
  • 2 tbsp. olive oil
  • 2 tsp. minced garlic
  • 2 tbsp. flour
  • 1 cup fat-free, low sodium chicken broth
  • 1/4 cup plain greek yogurt
  • 1/4 cup skim milk
  • 1/4 tsp. pepper
  • 3/4 cup freshly grated Parmesan cheese
In a medium sauce pan, heat the olive oil over medium low heat. Add garlic, cooking until fragrant, and stirring frequently, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, greek yogurt, milk, and pepper. Bring to a boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup parmesan cheese.

Combine the quinoa, alfredo sauce, chicken, and broccoli in a large bowl and mix well.
Spread evenly into a baking dish, and bake at 350 degrees for 10 minutes to heat through.


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