Skinny Chicken Alfredo

Gah, this week is crazy. I really didn’t realize how many appointments, meetings, events, etc that we had planned this week until today at lunch. On tonight’s agenda we had our final mentor meeting with our mentor couple through our church. To get married at our church, you have to attend 3 sessions with your mentor couple that is assigned to you. Our couple condensed it down to only two meetings, which was nice. The sessions go over the assessment that we took a while ago and addresses our similarities and differences. It’s interesting learning what questions we answered the same and ones we disagreed on. For the most part, we agreed on the same questions…so no worries, we’re still getting married

After our meeting we jetted home because we were starving.

I’ve had this recipe pinned from Courtney’s blog for awhile now and tonight was the night!

Skinny Chicken Alfredo!

Skinny Chicken Alfredo

recipe adapted from Sweet Tooth Sweet Life

Ingredients

• 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
• 1 cup roasted broccoli florets
• 12 asparagus pieces
• 12 baby portabella mushrooms
• 8 cherry tomatoes
• 8 ounces angel hair pasta
• 2 tablespoons extra virgin olive oil
• 2 teaspoons minced garlic
• 2 tablespoons flour
• 1 cup fat-free, low sodium vegetable broth
• 1/4 cup plain FAGE Total 0% greek yogurt
• 1/4 cup skim milk
• 1/4 teaspoon pepper
• 1 pinch ground nutmeg
• 3/4 cup shredded mozzarella
• 4 oz goat cheese

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 yogurt, 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 shredded mozzarella & goat cheese.

Add cooked chicken and vegetables to sauce mixture, followed by the cooked pasta. Toss and enjoy!

This was scrumptious! It had the taste of being a real alfredo dish without leaving me feeling like I gained 10 pounds. I loved all of the different textures of the  vegetables I used to, but this is easily adaptable to whatever fresh vegetables you have. I bet it would be even better with shrimp!

Okay I need to get back to the Bachelorette. Even though this season isn’t pulling me in I still watch it every week. So typical.

Question: What is your favorite pasta dish?

Tagged as: food, healthy recipes, mentor session, pasta, pasta dishes, Skinny chicken alfredo