Skinny Broccoli Alfredo
Slightly Adapted from Iowa Girl Eats
2 cups cooked broccoli , steamed or boiled
8 oz. rotini
2 Tbsp. extra virgin olive oil
2 tsp. minced garlic
2 Tbsp. flour
1 cup chicken broth
1/4 cup milk
1/4 cup plain Greek yogurt
salt & pepper
3/4 cup grated parmesan cheese
1. Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.
2. 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.
3. 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.
4. Turn the heat off, then stir in parmesan cheese. Pour over cooked pasta, then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick.