Chicken and Broccoli Alfredo

Ingredients

• 2 chicken breasts
• 2 cups cooked broccoli
• 8oz gluten-free or regular rotini
• 2 Tablespoons extra virgin olive oil
• 2 teaspoons minced garlic
• 2 Tablespoons flour
• 1 cup chicken broth
• 1/4 cup milk (any kind, I used almond milk)
• 1/4 cup plain Greek yogurt
• salt & pepper
• 3/4 cup grated Parmesan cheese

Directions

1. Pan-sear chicken and cut into bite-sized pieces.
2. Cook pasta al-dente, reserve 1/2 cup pasta water. Set aside.
3. Heat EVOO in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.
4. 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.
5. Turn the heat off then stir in Parmesan cheese, then chicken, broccoli, and cherry tomatoes. Finally add in the pasta.

Tips

Add a little reserved pasta cooking water if sauce is too thick.