Lighten Up That Alfredo! - Chicken & Broccoli Alfredo

Who doesn't love a nice big fat bowl of Chicken and Broccoli Alfredo? They key to a good alfredo is to use FAT.  I have tried a million times to lighten it up by using skim milk or using fat free creamer etc. etc.  Low and Behold we have an answer. Fat Free Greek Yogurt.  How I love thee....
I found this recipe on Pinterest (surprise surprise).
I only changed a few things and even those changes were minor.  I of course added the shortcut of using precooked chicken so this really is a quick weeknight meal. The original recipe can be found here: http://www.celebrations.com/content/skinny-chicken-broccoli-alfredo

 

Ingredients:

 

1 box Perdue Shortcuts Grilled Chicken (chopped into bite size pcs

2 cups roasted broccoli (to roast, toss with olive oil, salt and pepper and roast   400 for 15 min) 

12 oz bowtie pasta (farfalle)

2 T extra virgin olive oil

2 cloves garlic, minced

2 T flour

1 C fat free vegetable stock (or chicken)

1/4 C plain 0% greek yogurt

1/4 C milk (I used 1% but skim would be even "skinnier")

1/4 tsp pepper

1 pinch nutmeg

3/4 C freshly grated parmesan cheese

 

Directions:

 

Prepare pasta according to package, drain and set aside.

 

While pasta is cooking start the sauce:

In medium saucepan heat oil over medium heat.  Add garlic and cook 1-2 minutes.

Whisk in flour and let the flour taste cook out about 2 minutes.

Gradually whisk in the stock, yogurt, milk, pepper and nutmeg.  Bring to a low boil, stirring constantly.  Lower the heat and simmer, stirring gently until it begins to thicken, 3-5 minutes.  Remove from heat. 

Stir in parmesan.

Add cooked chicken, roasted broccoli and cooked pasta.  Toss to combine.