Skinny Broccoli and Chicken Alfredo

My boys LOVED this! Todd was neither yay or nay on it, so all in all this one is a winner! I really liked it, and I loved that it is a lower calorie dish than the original I make. This one could be served often and not make you roll down the hall! 

Ingredients

2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces

2 cups cooked broccoli

8oz rotini

2 Tablespoons olive oil

2 teaspoons minced garlic

2 Tablespoons flour

1 cup chicken broth

1/4 cup milk (any kind)

1/4 cup plain Greek yogurt

salt & pepper

3/4 cup grated parmesan cheese

Instructions

Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.

Heat olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1-2 minutes. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.

Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes. Mine was already really thick so I added some more chicken broth, I was worried it might be too salty, but it still tasted great! Turn the heat off then stir in parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick. Serve.