Chicken and Broccoli Alfredo

Ingredients:


4 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces (Ron grilled these on the barbecue)

4 cups cooked broccoli
16 ounces of rotini pasta (I used the mini onces that cooked in 5 minutes)
4 Tablespoons extra virgin olive oil
4 teaspoons minced garlic
4 Tablespoons flour
2 cup chicken broth
1/2 cup milk (any kind)
1/2 cup plain Greek yogurt
salt & pepper
1 1/2 cup grated parmesan cheese

Directions:

Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside. (I threw my broccoli in during the last three or four minutes that the pasta was cooking--it came out great!)

Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. 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 (mine never got very thick), about 2-3 minutes. 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.


*Original recipe found at Iowa Girl Eats