| Servings | serves |
Ingredients
- 3 Chicken Breast Fillet grilled and cut into chunks
- 2 cups Broccoli roasted
- 8 ounces Fettuccine
- 2 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Garlic Cloves minced
- 2 tablespoons Plain Flour
- 1 cup Chicken Stock
- 1/4 cup Greek Yoghurt
- 1/4 cup Skim Milk
- 1/4 teaspoon Pepper
- 1 pinch Nutmeg ground
- 3/4 cup Parmesan Cheese freshly grated
Ingredients
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Instructions
- 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 yoghurt, 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.
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