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


Ingredients:

• 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.

Serve.