Here is the recipe of the week. Although I did at least half a dozen things wrong (including spilling the sauce all over the countertop and having to start again) it turned out pretty tasty.
I found it on Pinterest and made a few changes to make it lower glycemic. All the ingredients are in the green zone, except for the two tablespoons of flour, which hardly matters, spread out among eight servings or so.
Skinny Chicken and Broccoli Alfredo
3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups cooked broccoli florets
8 ounces fettuccine cooked al dente
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour
1 cup chicken broth
1/4 cup plain Greek yogurt
1/4 cup skim milk
1/4 teaspoon pepper
3/4 cup Mozzarella cheese. (I used an Italian mix, but that was an accident, too. Worked well, though.)
Cook the pasta al dente, 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, and pepper. 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 cheese..
Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine.
Thank you to Celebrations.com for the use of the picture and for the original recipe.
Eating to live and living for Christ,
Susan Jordan Brown