• 2 boneless chicken breast, grilled, cut into 2 inch pieces
  • 2 cups broccoli florets, roasted
  • 1 pkg. wheat fettuccine
  • 2 tbsp. olive oil
  • 1 tbsp butter
  • 2 tsps. garlic, minced
  • 2 tbsp. flour
  • 1 cup fat-free, low sodium chicken broth
  • 1 cup skim milk
  • 1/2 cup white wine
  • 1/4 cup plain fat-free Greek yogurt
  • 1/4 tsp. pepper
  • pinch nutmeg
  • 1 cup Parmesan cheese


  1. Grill chicken breast on top of stove on grill pan; cut into 2 inch pieces.
  2. Lay broccoli florets on baking pan, pour 1 tbsp. olive oil over the broccoli and toss with hands to coat thoroughly.
  3. Roast in a 425 degree oven until crisp tender about 15-20 minutes.
  4. Cook pasta in pot of boiling water according to package directions; drain, reserving some of the pasta water.
  5. In medium saucepan, heat 1 tbsp. olive oil and 1 tbsp. butter over medium heat.
  6. Add garlic & cook stirring frequently for 1-2 minutes.
  7. Whisk in flour til smooth, whisking constantly for about 1-2 minutes.  Gradually whisk in wine; continue whisking for 1-2 minutes.
  8. Add milk, broth, and Greek yogurt, bring to a boil, whisking constantly.
  9. Lower heat, add pepper, nutmeg and continue cooking until thickened for about 3 minutes.
  10. Add Parmesan, chicken, and broccoli to sauce.  Stir thoroughly.
  11. Add pasta and toss.
  12. Serve with more Parmesan cheese.

Note:  If sauce gets to thick, add pasta water to thin.