How To Make Skinny Chicken Fettuccine Alfredo

This easy Skinny Chicken Fettuccine Alfredo recipe is made "skinny" with a lighter alfredo sauce recipe -- but it's as delicious and creamy and flavorful as ever!


o 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)

o 2 cups roasted broccoli florets

o 2 cups chopped yellow squash

o 8 ounces fettuccine

o 2 tablespoons extra virgin olive oil

o 2 teaspoons minced garlic

o 2 tablespoons flour

o 1 cup fat-free, low sodium chicken broth

o 1/4 cup plain greek yogurt

o 1/4 cup skim milk

o 1/4 teaspoon pepper

o 1 Tbsp oregano

o 3/4 cup freshly grated Parmesan cheese


u In a pot of boiling, salted water, cook the pasta according to package directions.   
    Drain and set aside.

v 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.

w Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken    
     broth, Greek yogurt, milk, pepper, and oregano. 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.

x Add cooked chicken, broccoli, and squash to sauce mixture, followed by the        
     cooked pasta. Toss to combine and serve with more Parmesan, if desired.

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